Description
A simple, high-hydration focaccia recipe that uses sourdough discard for incredible flavor and a soft, airy texture.
Ingredients
Scale
- 200g sourdough discard
- 500g bread flour
- 375g warm water
- 7g instant yeast
- 10g honey
- 10g sea salt
- 75g extra virgin olive oil
- Fresh rosemary
- Flaky sea salt
Instructions
- Whisk water, yeast, honey, and discard in a large bowl.
- Mix in flour and salt until a sticky dough forms.
- Let rise for 90 minutes until doubled.
- Transfer to an oiled 9×13 pan and rest for 30 minutes.
- Stretch dough to corners and let rise for another hour.
- Drizzle with oil, dimple with fingers, and add toppings.
- Bake at 425°F for 20-25 minutes until golden.
Notes
Reduces food waste, rich in flavor, easier to digest than standard bread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 210 kcal