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Sourdough Discard Focaccia

An airy, olive-oil-rich focaccia bread made with sourdough discard and fresh herbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Bread, Side Dish
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Focaccia Dough
  • 1 cup sourdough discard
  • 1 cup warm water
  • 2.25 tsp active dry yeast
  • 3 cups all-purpose flour
  • 2 tbsp olive oil plus more for pan
  • 1.5 tsp salt
  • 1 tbsp fresh rosemary chopped
  • 1 tsp flaky sea salt

Equipment

  • Mixing bowl
  • Baking pan
  • Measuring cups

Method
 

  1. Combine warm water and yeast and let bloom.
  2. Stir in sourdough discard, olive oil, and salt.
  3. Add flour and mix until sticky dough forms.
  4. Cover and let rise until doubled.
  5. Transfer dough to oiled pan and dimple surface.
  6. Drizzle with olive oil and add rosemary and salt.
  7. Bake at 425°F (220°C) for 20–25 minutes.

Notes

Generous olive oil is key to authentic focaccia texture.