Description
Discover how to make a simple and delicious Sourdough Discard Focaccia using leftover sourdough starter. This recipe yields a golden, crispy, and chewy flatbread infused with fresh rosemary, garlic, and topped with coarse sea salt, perfect as a snack or accompaniment to any meal.
Ingredients
Scale
Dough Ingredients
- 1 cup sourdough starter discard (ensure it’s active)
- 2 ½ cups all-purpose flour (or bread flour for a chewier texture)
- ¼ cup olive oil (for the dough)
- ½ cup warm water
- 1 teaspoon active dry yeast (optional)
- 1 ½ teaspoons salt
- 1 teaspoon sugar (to activate yeast, if using)
Toppings
- Extra olive oil for drizzling
- 2 teaspoons fresh rosemary, chopped
- Coarse sea salt, for sprinkling on top
- 2 cloves garlic, minced (optional)
- Cherry tomatoes or olives, for garnish (optional)
Instructions
- Mix Ingredients: In a bowl, combine sourdough discard, flour, warm water, olive oil, and salt. If using yeast, first dissolve sugar and yeast in warm water then add it to the mixture. Stir together to form a shaggy dough.
- Knead the Dough: On a floured surface, knead the dough for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4-5 minutes.
- First Rise: Place the dough in an oiled bowl, cover it with a towel, and let it rise in a warm place for 1 to 2 hours, or until it doubles in size.
- Shape the Dough: Punch down the risen dough and transfer it to an oiled 9×13-inch baking dish. Stretch the dough evenly across the dish.
- Second Rise: Cover the dough with a towel or plastic wrap and let it rest for 30 minutes to 1 hour to puff up slightly.
- Add Toppings and Dimples: Using your fingers, gently dimple the surface of the dough. Drizzle with olive oil and sprinkle the chopped rosemary, garlic, and coarse sea salt evenly across the top. Add cherry tomatoes or olives if desired.
- Bake: Preheat your oven to 400°F (200°C). Bake the focaccia for 20-25 minutes until it achieves a golden brown color and has a crispy top.
- Cool and Serve: Let the focaccia cool slightly before cutting into squares. Serve warm and enjoy.
Notes
- The active dry yeast is optional since the sourdough discard has natural leavening, but adding yeast will help with a quicker and higher rise.
- For a chewier texture, use bread flour instead of all-purpose flour.
- You can customize toppings with your choice of herbs, olives, or cherry tomatoes.
- Ensure your sourdough starter discard is active for best rise and flavor.
- Cover the dough during rises to prevent drying out.
