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Sourdough Discard Focaccia

A delightful way to use up sourdough discard while creating fluffy focaccia, perfect for sandwiches or enjoying on its own.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 pieces
Course: Bread, Side, Snack
Cuisine: American, Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 452 grams water Crystal-clear and refreshing.
  • 7 grams instant yeast This tiny powerhouse helps the focaccia rise.
  • 42 grams honey Can substitute with cane sugar.
  • 170 grams sourdough discard Provides depth and character.
  • 540 grams bread flour The backbone of your focaccia.
  • 90 grams whole wheat flour Enhances flavor and nutrition.
  • 12 grams salt Essential for savory flavor.
  • 56 grams olive oil Enriches the dough.
  • 7 grams flaky sea salt For topping to enhance flavor.
Toppings
  • sliced tomatoes, fresh rosemary, sliced onions, ground pistachios, sliced lemons, olives, ground pepper, garlic, and grapes Use any combination of these for added flavor.

Method
 

Prepare the Dough
  1. Mix water, instant yeast, honey, and sourdough discard in a large bowl until smooth.
  2. Fold in bread flour, whole wheat flour, and salt until combined.
  3. Knead in olive oil until absorbed.
  4. Cover with plastic wrap and let rest for 15 minutes.
Stretch and Fold
  1. Perform a set of stretch and folds every 15 minutes, for a total of two sets.
  2. Cover and let rest after each set.
First Rise
  1. Let the dough rise at room temperature until doubled in volume, about 30-45 minutes.
Prep the Baking Sheets
  1. Line baking sheets with aluminum foil or parchment paper and coat with olive oil.
  2. Preheat the oven to 425°F.
Second Rise
  1. Divide dough into two portions and transfer to prepared pans.
  2. Let rest for 15 minutes, then stretch to the edges of the pan.
  3. Let rise again for 20 minutes.
Assemble and Top
  1. Drizzle olive oil over the dough and dimple it with your fingertips.
  2. Add flaky sea salt and toppings of your choice.
Bake
  1. Bake in the oven for 25-30 minutes until golden brown.
Enjoy
  1. Cool on a rack for 10 minutes before slicing.

Notes

For extra flavor, consider adding rosemary to the dough. Leftover focaccia can be made into croutons or breadcrumbs.