Description
A quick and easy Sourdough Discard Focaccia recipe that your family will love! Perfect for incorporating leftover sourdough discard and customizable with your favorite toppings.
Ingredients
Scale
- 452 grams warm Water
- 7 grams Instant Yeast
- 42 grams Honey
- 170 grams Sourdough Discard
- 540 grams Bread Flour
- 90 grams Whole Wheat Flour
- 12 grams Salt
- 56 grams Olive Oil, plus 1 tablespoon for greasing
- 7 grams Flaky Sea Salt
- Optional toppings: sliced Tomatoes, Fresh rosemary, Onions, Ground pistachios, sliced Lemons, Olives, Ground pepper, Garlic
Instructions
- Mix the water, instant yeast, honey, and sourdough discard in a large bowl until smooth.
- Fold in the bread flour, whole wheat flour, and salt until hydrated.
- Knead in the olive oil until absorbed.
- Cover the bowl with plastic wrap and let rest for 15 minutes.
- Stretch and fold the dough four times, covering after each fold, resting for another 15 minutes.
- Let the dough rise at room temperature until doubled, about 30 to 45 minutes.
- Prepare two 9 by 13 baking sheets with aluminum foil or parchment paper and coat with olive oil.
- Divide the dough, transfer to pans, and let rest for 15 minutes.
- Stretch the dough to the edges of the pan, cover, and let rise for 20 minutes.
- Drizzle the dough with olive oil, dimple it with your fingertips, sprinkle with flaky sea salt, and add toppings.
- Bake in a preheated oven at 425°F for 25 to 30 minutes until golden brown.
- Transfer to a cooling rack and let cool for 10 minutes before slicing.
Notes
This focaccia is best enjoyed on the day it’s baked but can be stored for up to 3 days in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg