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Sourdough Discard Focaccia

A warm, crusty focaccia made from sourdough starter discard, featuring a golden crust and soft, chewy interior.

  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 500 grams (4 cups + 3 tablespoons) bread flour
  • 10 grams (2 ½ teaspoons) kosher salt
  • 450 grams (1 ¾ cups + 2 tablespoons) warm water (80–90°F)
  • 100 grams (½ cup) sourdough starter discard
  • 6 tablespoons extra virgin olive oil (divided)
  • Fresh or dried herbs (rosemary, thyme, or oregano recommended)

Instructions

  1. Combine bread flour, warm water, sourdough starter discard, and kosher salt in a large mixing bowl until well mixed. Cover and let it rest for 15 minutes.
  2. Wet your hand and grab one edge of the dough, pulling it over itself while rotating the bowl. Repeat this 16 times around the bowl. Cover and rest for 15 minutes. Repeat the stretching and folding process 5 more times for a total of 6 sets. Alternatively, knead using a stand mixer with a dough hook attachment for 10–15 minutes until smooth and elastic.
  3. Transfer the dough to a clean oiled bowl, cover, and let rise until doubled, about 4 hours.
  4. Line your baking pan(s) with parchment paper and oil it. Transfer the dough, gently spreading it out. Cover and let proof until puffy, about 2 hours.
  5. Preheat the oven to 375°F. Poke the dough all over with your fingers, drizzle with remaining olive oil, and sprinkle with salt and herbs.
  6. Bake for 25–30 minutes until golden brown. Cool in the pan for 10 minutes before cutting and serving.

Notes

For more flavor complexity, let the dough rise slowly in the fridge overnight. Experiment with different toppings like olives, sun-dried tomatoes, or cheese.

  • Author: jayne
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 0g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: focaccia, sourdough, bread, baking, vegetarian