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–+ servings
Stacked slices of focaccia.

Sourdough Discard Focaccia Bread

Kate Schat
Always looking to use up your jar of discard? Focaccia bread is perfect when made from sourdough discard and Italian herbs.
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Prep Time 20 minutes
Cook Time 30 minutes
Rest 2 hours 20 minutes
Total Time 3 hours 10 minutes
Course Bread
Cuisine Italian
Servings 20 servings
Calories 152 kcal

Ingredients
  

  • 450 grams warm water
  • 400 grams sourdough discard
  • 1 teaspoon yeast
  • 600 grams organic all-purpose flour
  • 1 tablespoon salt
  • ¼ cup olive oil divided
  • Italian herbs

Instructions
 

  • Add all ingredients except the herbs and oil to a large bowl and stir until just combined.
  • Cover with a wet tea towel and rest in a warm area for at least 2 hours, up to 10 hours.
  • Line a large baking sheet with parchment paper and add 2 tablespoons of olive oil.
  • Gently pour the proofed dough onto the pan and turn to coat. Let rest for 20 minutes while the oven preheats to 450°F.
  • Oil your fingers from the pan and gently press the dough out to fill the pan, making sure to leave dimples in the dough surface. Sprinkle with salt and either fresh rosemary or other Italian herbs, even dried.
  • Bake for 25-30 minutes, rotating the pan halfway through. Serve immediately.

Notes

  • Feel free to use bread flour for some of the AP flour.

Nutrition

Calories: 152kcalCarbohydrates: 27gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 351mgPotassium: 34mgFiber: 1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.001mgCalcium: 5mgIron: 1mg
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