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Easy Sourdough Discard Focaccia

Transform your sourdough starter discard into a delightful focaccia with a crispy crust and fragrant herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Bread, Snack
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups sourdough starter discard Make sure it’s bubbly and active!
  • 2 cups all-purpose flour
  • 1 cup water Warm, if possible
  • 1/4 cup olive oil Plus more for drizzling
  • 1 teaspoon salt
  • Fresh herbs like rosemary and thyme Can substitute with dried herbs
  • Sea salt For sprinkling

Method
 

Preparation
  1. In a large mixing bowl, combine the sourdough starter discard, flour, water, olive oil, and salt. Stir them together until a cohesive dough forms.
  2. Knead the dough by hand for about 5-10 minutes or until it feels smooth and elastic.
  3. Place your kneaded dough in a bowl lightly greased with olive oil. Cover it with a damp cloth and allow it to rise in a warm spot for about 1-2 hours, or until it has doubled in size.
  4. Preheat your oven to 425°F (220°C) while the dough is rising.
  5. When the dough has risen, transfer it onto a baking sheet lined with parchment paper. Gently stretch it out to fit the sheet.
  6. Use your fingers to poke dimples all over the dough. Drizzle olive oil over the top and sprinkle generously with fresh herbs and sea salt.
  7. Pop it into the oven and bake for about 20-25 minutes, or until golden brown.
  8. Let it cool for a moment before slicing into warm pieces to serve.

Notes

Store leftovers in an airtight container at room temperature for up to two days. For longer storage, freeze for up to a month and reheat in the oven.