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Sourdough Discard Focaccia

Soft, pillowy focaccia made with sourdough discard, olive oil, and rosemary for a golden, flavorful bread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 slices
Course: Bread, Side Dish
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sourdough discard unfed
  • 1 cup warm water
  • 2.25 tsp active dry yeast
  • 3 cups all-purpose flour
  • 0.25 cup olive oil
  • 1.5 tsp salt

Equipment

  • Mixing bowl
  • Baking pan

Method
 

  1. Bloom yeast in warm water.
  2. Mix in sourdough discard and olive oil.
  3. Add flour and salt and mix into sticky dough.
  4. Let dough rise until doubled.
  5. Transfer to oiled pan, dimple, and top with oil and rosemary.
  6. Bake at 425°F (220°C) until golden.

Notes

Use plenty of olive oil for best texture and flavor.