Description
Easy Sourdough Discard Focaccia is a golden, airy flatbread that turns leftover sourdough starter into a flavorful treat. Infused with olive oil and customizable with herbs or toppings, it’s a simple no-knead recipe perfect as a side dish, sandwich base, or snack.
Ingredients
- 1 cup unfed sourdough discard
- 2 1/2 cups all-purpose flour
- 1 cup warm water
- 1 tsp instant or active dry yeast (optional, for quicker rise)
- 1 1/2 tsp salt
- 1/4 cup olive oil (plus extra for topping and pan)
- Toppings of choice: rosemary, cherry tomatoes, garlic, flaky salt, etc.
Instructions
- In a large bowl, mix sourdough discard, warm water, flour, yeast (if using), and salt until combined.
- Cover with plastic wrap or a towel and let rise 4–6 hours (with yeast) or 8–12 hours (without yeast), until doubled and bubbly.
- Generously oil a baking pan or cast-iron skillet and transfer dough into it.
- Stretch and press dough gently into the corners of the pan.
- Cover and let rise again 1–2 hours, until puffy.
- Preheat oven to 425°F (220°C).
- Drizzle olive oil on top and dimple dough with oiled fingers.
- Add desired toppings.
- Bake 20–25 minutes, until golden and crisp on the edges.
- Cool slightly before slicing and serving.
Notes
For a stronger sourdough flavor, skip yeast and allow a longer ferment.Use high-quality olive oil for best flavor and texture.Experiment with toppings like garlic, onions, olives, or cheese.Refrigerate dough after first rise for overnight proofing if desired.Store leftovers at room temp up to 2 days or in fridge up to 5 days.Freeze baked focaccia slices for longer storage and reheat in oven.
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg