Sourdough Discard Focaccia Bread
This focaccia is a warm, olive-scented delight perfect for using up sourdough starter, with a chewy crumb and crisp edges. Serve warm with olive oil or as a base for sandwiches.
Ingredients
Starter & Flour
- 1 cup 1 cup (240g) active sourdough starter discard (unfed is fine)
- 4 cups 4 cups (480g) all-purpose flour
Liquids & Leavening
- 1.5 cups 1 1/2 cups (360ml) warm water (about 95-100°F) Use for yeast bloom
- 1/4 cup 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling and pan Generous coating for the pan
- 1 teaspoon 1 teaspoon active dry yeast (optional, for a faster, airier rise) Skip if not using
- 1/2 teaspoon 1/2 teaspoon granulated sugar Helps activate the yeast
Seasonings & Toppings
- 2 teaspoons 2 teaspoons fine sea salt
- 2 tablespoons 2 tablespoons coarse sea salt (like Maldon) for topping
- Fresh rosemary sprigs (optional)
- Optional toppings: garlic slices, cherry tomatoes, olives
Instructions
Preparation
- In a large mixing bowl, combine the sourdough discard, warm water, and sugar. Stir until the discard is mostly dissolved. If using active dry yeast, whisk it into the water first and let it sit for 5 minutes to bloom before adding the discard and flour.
- Add the all-purpose flour and fine sea salt to the bowl. Mix with a sturdy spoon or spatula until a shaggy, sticky dough forms; no kneading needed—just make sure there are no dry patches of flour.
- Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise in a warm, draft-free spot for 4–12 hours. It will become bubbly and more than double in size; a longer rise gives more tang.
Baking
- Generously coat a 9×13 inch baking pan with 1/4 cup of olive oil, covering bottom and sides.
- Gently scrape the sticky, risen dough into the pan and use oiled hands or a spatula to stretch it toward the edges; it may not reach the corners at first.
- Cover the pan loosely and let it rest 30–60 minutes for a second rise while preheating the oven to 425°F (220°C). When puffy, use oiled fingers to press deep wells all over the surface.
- Drizzle generously with olive oil, letting it pool in the dimples. Sprinkle with coarse sea salt and add toppings like rosemary, garlic, or cherry tomatoes.
- Bake 22–28 minutes until deeply golden and crisp at the edges (about 200°F internal if using a thermometer).
- Remove from oven and transfer to a wire rack to prevent sogginess. Let cool 15 minutes before slicing; serve warm.
Notes
Use warm water (95–100°F) to help the optional yeast bloom quickly and boost rise. Don’t skimp on olive oil in the pan; it crisps the bottom and adds flavor. For more tang, extend the first rise toward 12 hours; shorter time yields milder flavor. Store cooled focaccia wrapped at room temperature up to 2 days, or refrigerate up to 4 days; re-crisp in a hot oven. Use leftover discard in other bakes like blueberry muffins with sourdough discard for minimal waste.