Sourdough Discard Focaccia

This sourdough discard focaccia is soft, airy, and generously coated in garlic-infused olive oil and rosemary. Made with yeast for a reliable rise, it’s an easy, same-day focaccia recipe that puts your sourdough discard to delicious use.

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Prep Time 10

Cook Time 25

Course Bread

Cuisine Italian

Servings 8

Ingredients

350 grams warm water (1 1/2 cups)
7 grams active yeast (2 tsp)
180 grams sourdough discard (a level 3/4 cup)
550 grams flour (bread flour or all-purpose, about 4 1/2 cups)
2 1/2 tsp salt
110 grams olive oil, divided (1/4 cup for the dough, 1/4 cup for the pan)
2-3 cloves garlic, smashed
3 sprigs fresh rosemary, chopped
flaky sea salt, for topping

Instructions

Activate the yeast: In a large bowl or the bowl of a stand mixer, combine the warm water and yeast. Let it sit for 5–10 minutes, until foamy.
Mix the dough: Add the flour, salt, 55 grams (1/4 cup) of olive oil, and sourdough discard to the yeast mixture.
If using a stand mixer: Mix on low speed for 1–2 minutes until a shaggy dough forms, then increase to medium-low speed and knead for 5–7 minutes, until the dough is smooth, elastic, and pulling away slightly from the sides of the bowl. The dough will be wet and sticky but should feel airy, supple, and stretch easily without tearing.
If kneading by hand: In a large bowl, whisk together the water and active sourdough starter. Add the flour, salt, and olive oil, and mix with a wooden spoon or dough scraper until combined, then knead in the bowl (preferred), or turn the dough out onto a lightly oiled surface and knead for 8–10 minutes, using a stretch-and-fold motion, until it is smooth and elastic. The dough will be wet and sticky but should feel airy, supple, and stretch easily without tearing.
First rise: Transfer the dough to a greased bowl, cover, and let it rise for 60–90 minutes, or until doubled in size.
Prepare the pan: Pour 3 tablespoons of the infused olive oil into the bottom of a 9×13-inch baking dish.
Shape the dough: Dump the risen dough into the prepared pan. Using oiled fingers, gently spread it toward the edges. Cover and let rest for 30 minutes, or until puffy.
Prepare oven: Preheat the oven to 425°F.
Dimple and top: With oiled fingers, dimple the dough all over. Pour the remaining infused olive oil evenly over the top, scatter the reserved rosemary, and sprinkle with flaky salt.
Bake: Bake for 22–25 minutes, or until golden brown and cooked through.
Cool and serve: Remove from the oven and let cool slightly before slicing and serving.

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