Print

Sourdough Discard Focaccia

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious, pillowy focaccia made from sourdough discard, infused with garlic and rosemary.

Ingredients

Scale
  • 1 cup warm water (110°F)
  • 1 tablespoon sugar
  • 2 teaspoons active dry yeast
  • 1 cup sourdough discard
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 5 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • Coarse sea salt, for garnish

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Combine ingredients: Add sourdough discard, flour, salt, and 3 tablespoons of olive oil to the yeast mixture. Stir until a shaggy dough forms.
  3. Let the dough rise: Cover the bowl with a damp towel and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
  4. Prep the baking pan: Coat a 9×13 inch pan with 2 tablespoons of olive oil.
  5. Arrange the dough: Transfer the risen dough to the prepared pan and stretch it to fill the pan evenly. Cover and let rise for another 30-45 minutes.
  6. Preheat the oven: Preheat to 425°F.
  7. Create dimples: Press dimples all over the surface with oiled fingers.
  8. Garnish with goodness: Drizzle remaining olive oil, sprinkle with garlic, rosemary, and coarse sea salt.
  9. Bake to perfection: Bake for 22-25 minutes until golden brown and edges are crispy.
  10. Cool and serve: Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For added flavor, feel free to experiment with different toppings such as olives or sun-dried tomatoes. Store in an airtight container for up to 2 days at room temperature.

Nutrition

Find it online: https://recypez.com/sourdough-discard-focaccia-recipe/

Scroll to Top