Sourdough Discard Focaccia
A tender, spongy focaccia made with sourdough discard, perfect for using leftovers and customizable with your favorite toppings.
Ingredients
- 452 grams water
- 7 grams instant yeast (about 1 packet)
- 42 grams honey or cane sugar
- 170 grams sourdough discard
- 540 grams bread flour
- 90 grams whole wheat flour
- 12 grams salt
- 56 grams olive oil
- 56 grams olive oil (for topping)
- 7 grams flaky sea salt
Instructions
- In a large bowl, combine water, instant yeast, honey, and sourdough discard. Stir until no lumps remain.
- Gradually fold in bread flour, whole wheat flour, and salt. Mix until a shaggy dough forms.
- Knead the olive oil into the dough until fully absorbed and smooth.
- Cover the bowl and let the dough rest in a warm place for 15 minutes. Perform one set of stretch and folds, then rest for another 15 minutes.
- Let the dough rise until doubled in size, about 30 to 45 minutes.
- Prepare two 9x13 inch baking sheets with olive oil. Preheat oven to 425°F (220°C).
- Divide dough into two equal parts and place on baking sheets. Cover and rest for 15 minutes.
- Stretch each portion to fill the pan edges. Cover and let rise for 20 more minutes.
- Pour olive oil over each dough portion and spread evenly. Press dimples into the surface and sprinkle with flaky sea salt and desired toppings.
- Bake for 25 to 30 minutes until golden brown.
- Cool on a rack for 10 minutes before slicing.
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Notes
Store in an airtight container at room temperature for up to 3 days.