Description
A simple recipe for making focaccia using sourdough discard.
Ingredients
Scale
- 2 cups sourdough discard
- 1 cup warm water
- 4 cups all-purpose flour
- 1/4 cup olive oil
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 packet (2 1/4 teaspoons) instant yeast
- Toppings of choice (e.g., herbs, olives, tomatoes)
Instructions
- Mix sourdough discard and warm water in a bowl.
- Add flour, olive oil, salt, sugar, and yeast. Stir until combined.
- Knead the dough on a floured surface for 5 minutes.
- Place dough in an oiled bowl and cover. Let it rise for 1 hour.
- Preheat the oven to 425°F (220°C).
- Spread dough in a greased baking pan and dimple the surface with your fingers.
- Add desired toppings and drizzle with olive oil.
- Bake for 20-25 minutes until golden brown.
Notes
- Use fresh sourdough discard for best results.
- Experiment with different toppings for variety.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough discard focaccia