Description
This focaccia recipe using sourdough discard creates a golden, airy loaf with crisp edges and deep flavor. Perfect for beginner bakers, it’s a no-knead, no-waste way to enjoy homemade bread.
Ingredients
- 240g sourdough discard
- 390g warm water (100ºF)
- 8g instant yeast
- 10g salt
- 550g bread flour
- 80g olive oil
- Flaky sea salt, to taste
Instructions
- Whisk sourdough discard and warm water in a large bowl until well combined.
Add instant yeast, salt, and bread flour. Mix into a shaggy, wet dough.
Fold in 2 tablespoons of olive oil. Cover and rest for 30 minutes.
Do 3–4 stretch-and-folds, spaced every 30 minutes, to strengthen the dough.
Let rest 1–2 hours, until the dough looks puffy and airy.
Transfer to a generously oiled pan. Gently stretch the dough to fit.
Proof 45–60 minutes, uncovered, until the dough looks bubbly and jiggly.
Use oiled fingers to dimple the dough, then drizzle with olive oil and sprinkle flaky salt.
Bake at 425ºF for 22–26 minutes until the top is golden and edges are crispy.
Cool for 5 minutes in the pan, then lift out and finish cooling on a wire rack.
Notes
Use oiled hands to manage sticky dough.
Cold ferment overnight for deeper flavor.
Add toppings like rosemary, garlic, or tomatoes if desired.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Sourdough Discard Recipes
- Method: Baking