Sourdough Discard Focaccia
Chewy & soft with crispy edges and subtle sourdough flavor. An easy, forgiving focaccia that serves as the perfect base for endless toppings!
Servings: 1 loaf
Equipment
- 13x9 pan or baking sheet
Ingredients
- 1 ½ cups warm water
- 2 tablespoons olive oil
- 1 tablespoon salt
- ½ cup sourdough discard
- 2 tablespoons chopped fresh herbs optional
- 3 ¾ cups bread flour
- 1 package (2 ¼ tsp) instant yeast
- 2-3 tablespoons additional olive oil divided
- flaky sea salt optional
Instructions
- Mix dough: Whisk together 1 ½ cups warm water, 2 Tbsp olive oil, 1 Tbsp salt, ½ cup sourdough discard, and herbs, if using. Add 3 ¾ cups bread flour and package of instant yeast; mix to combine into a shaggy dough. Cover the bowl and let the dough rest at room temperature.
- First rest + stretch and fold (30 mins): After the dough has rested for about 30 minutes, perform a set of stretch-and-folds. With damp or oiled hands, grab one edge of the dough and gently pull it upward about as far as it can stretch without tearing, then fold it back toward the center. Turn the bowl a quarter turn and repeat this motion three more times, until you’ve worked your way all around the dough. Cover and let it rest again.
- Second rest + stretch and fold (60 mins total): After another 30 minutes, repeat the stretch-and-fold process. The dough should already feel smoother, more hydrated, and more elastic. Cover and let it rest for a final 30 minutes (for about 90 minutes total resting time).
- Shape: Generously coat a 9×13-inch pan or a baking sheet with olive oil. Transfer the dough to the pan and flip it once so both sides are coated in oil. Gently press and stretch the dough into a rough rectangle about ½ inch thick. It doesn’t need to reach the edges of the pan yet — it will spread more as it rests.
- Proof: Cover the dough with oiled plastic wrap or a second baking sheet and allow the dough to proof for 60-90 minutes, or until puffy, airy, and full of bubbles. It should expand in size pretty significantly.
- Dimple + add any toppings: Use your fingers to dimple the dough all over, pressing all the way down to the pan but being careful not to tear the dough. Drizzle the dough with a bit more olive oil, sprinkle with sea salt if desired, and add any toppings, pressing them gently into the dough.
- Bake: Bake focaccia in a preheated 425° F oven until golden brown all over, 15-20 minutes. The internal temperature of the bread should be 200° - 210 ° F. Allow bread to cool before slicing and serving.
Notes
*Pan size: You can use a typical baking sheet or a 13x9-inch pan for this recipe. If using a 13x9, the bread will be a bit thicker and may need a few more minutes to bake.
Herbs, flavorings and toppings: This is a foundation recipe and you can flavor it any way you like. The images in this post show a version I made using 2 tablespoons fresh rosemary flowers and a heavy sprinkle of sea salt. For more ideas and flavor inspiration, see the blog post above.