Description

Did you know that focaccia has been enjoyed since ancient Rome? Now, imagine giving your sourdough discard a new life in this light, airy, and flavorful bread—perfect for same-day indulgence or a slow overnight rise!

Ingredients

🌾 ½ cup sourdough discard – unfed
💧 1 ½ cups warm water – about 100°F (38°C)
🍯 1 tablespoon honey
🍞 2 teaspoons instant yeast
🌾 3 ½ cups all-purpose flour
🧂 1 ½ teaspoons salt
🫒 3 tablespoons olive oil – divided
🌿 Fresh rosemary – optional, for garnish
🧄 Garlic cloves – sliced, optional
🧂 Coarse sea salt – for sprinkling

Instructions

🥣 In a large mixing bowl, whisk together sourdough discard, warm water, honey, and yeast. Let it sit for 5 minutes until bubbly.
🌾 Gradually add flour and salt to the mixture. Stir until a sticky dough forms.
🫒 Add 1 tablespoon of olive oil and knead the dough for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
🕒 For same-day: Cover the bowl with a damp towel and let it rise in a warm spot for 1-2 hours, until doubled in size.
🌙 For overnight: Cover and refrigerate the dough overnight. Allow it to come to room temperature before proceeding.
🫒 Grease a baking pan with 1 tablespoon of olive oil. Transfer the dough to the pan and gently stretch it to fit. Cover and let it rise for another 30 minutes.
✋ Use your fingers to dimple the dough evenly, creating those classic focaccia pockets. Drizzle the remaining olive oil over the top.
🌿 Garnish with fresh rosemary, garlic slices, and a sprinkle of coarse sea salt.
🔥 Preheat the oven to 425°F (220°C). Bake the focaccia for 20-25 minutes, or until golden brown and crisp.
🌞 Let it cool slightly before slicing and serving.

Notes

🫒 Bake this flavorful focaccia today! Perfect as a snack, sandwich base, or to soak up your favorite soups and stews. Enjoy the magic of sourdough in every bite!