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Sourdough Discard Focaccia

An easy, no-waste focaccia bread made with sourdough discard, olive oil, and herbs for a golden, airy, bakery-style loaf.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240

Ingredients
  

Dough
  • 1 cup sourdough discard unfed
  • 1 cup warm water
  • 2.25 tsp active dry yeast
  • 1 tbsp honey
  • 0.25 cup olive oil divided
  • 3 cups all-purpose flour
  • 1.5 tsp salt
Topping
  • 1 tbsp fresh rosemary chopped
  • 1 tsp flaky sea salt

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Stand mixer (optional)

Method
 

  1. Combine warm water, honey, and yeast. Rest until foamy.
  2. Mix in sourdough discard and olive oil.
  3. Add flour and salt, mixing until sticky dough forms.
  4. Rest dough 30 minutes, then stretch and fold.
  5. Rise until doubled, about 90 minutes.
  6. Transfer to oiled pan and rest 30 minutes.
  7. Dimple dough, drizzle with oil, add toppings.
  8. Bake at 425°F for 22–28 minutes until golden.

Notes

For extra crispness, cool completely before slicing. Reheat to restore texture.