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The sourdough discard focaccia is on a wooden cutting board with a serrated knife in front of it.
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5 from 1 vote

Sourdough Discard Focaccia Recipe

Sourdough Discard Focaccia is ready in under 2 hours and is a must make recipe! It has a crisp crust and a delicious airy texture! Add your favorite toppings to this focaccia and enjoy it any day of the week!
Prep Time2 hours 10 minutes
Cook Time35 minutes
Total Time2 hours 45 minutes
Course: Side Dish
Cuisine: American
Servings: 8 Servings
Calories: 295kcal
Author: Lynn Polito

Equipment

Ingredients

  • 1 cup Sourdough Discard
  • 2 ¼ teaspoon Active Dry Yeast
  • 1 ½ cups Water Lukewarm
  • 3 ½ cups Flour
  • 2 teaspoon Salt Plus more for Sprinkling
  • 1 tablespoon Honey
  • ⅓ cup Olive Oil Divided

Instructions

  • In the bowl of a stand mixer, add the water, yeast, and honey. Mix and let it sit for 5 minutes.
  • After 5 minutes, add the flour, salt, sourdough discard, and 2 tablespoons of olive oil. Mix in the stand mixer with the hook attachment for 5 minutes. The dough will be very sticky, but that is what you want.
  • Cover the bowl with plastic wrap and let it sit for 1 hour.
  • Add 2 tablespoon of olive oil to a pan. You can use a cast iron skillet, a 9x13 inch baking dish, or two 8x8 inch baking dishes.
  • Turn the dough into the prepared baking dish. Stretch the dough out so it fits the baking dish. Let it rise for another 45 minutes.
  • Preheat the oven to 400 degrees F. While the oven preheats, wet your hands. Dimple the focaccia with your fingers all over the dough. Add the remaining olive oil to the top of the focaccia and sprinkle with sea salt and any other toppings you would like.
  • Bake for 35-40 minutes or until the focaccia is golden brown and baked through.

Notes

  • This dough is very wet and sticky.  Try not to add more flour or the dough will become a little too tough.  
  • Store your focaccia at room temperature in an airtight container or in a gallon sized Ziploc bag. Keep it on your counter for 2-3 days.
  • Freeze the focaccia in an airtight container or a Ziploc bag for up to 3 months.
  • Try to use high quality ingredients in this recipe.  An extra virgin olive oil should be used instead of a light olive oil.  Don't use table salt either.  You want a coarse sea salt in this recipe.

Nutrition

Calories: 295kcal | Carbohydrates: 49g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 585mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 3mg