Sourdough Discard Focaccia (Print version)

A same-day sourdough discard focaccia with crisp olive oil edges, airy dimples, rosemary, and a soft chewy crumb.

# Ingredients:

For the dough

01 - 1 cup (240 g) sourdough discard, 100% hydration
02 - 1 1/2 cups (360 g) warm water, about 100 degrees F
03 - 2 teaspoons (7 g) instant yeast
04 - 2 teaspoons honey or sugar
05 - 4 cups (500 g) bread flour
06 - 2 teaspoons (11 g) fine sea salt
07 - 2 tablespoons (30 ml) olive oil

For the pan and topping

08 - 1/4 cup (60 ml) olive oil, divided, plus more for hands
09 - 1 tablespoon chopped fresh rosemary
10 - 1 teaspoon flaky sea salt
11 - Optional: 1/2 cup halved cherry tomatoes or sliced olives

# Instructions:

01 - In a large bowl, stir together the sourdough discard, warm water, yeast, honey, olive oil, flour, and fine sea salt until no dry flour remains. Cover and rest for 15 minutes.
02 - With oiled hands, stretch one side of the dough up and fold it over the center. Turn the bowl and repeat 3-4 times. Cover and let rise for 1 1/2-2 hours, folding twice more during that time, until puffy.
03 - Pour 2 tablespoons olive oil into a 9x13-inch metal baking pan. Tip in the dough and turn it once to coat. Gently stretch it toward the corners. If it resists, rest 10 minutes and stretch again.
04 - Cover the pan and let the dough rise for 45-75 minutes, until bubbly and noticeably swollen. Heat the oven to 425 degrees F while the dough finishes proofing.
05 - Drizzle the remaining olive oil over the dough. Press oiled fingers deep into the surface to make dimples, then scatter rosemary, flaky salt, and any optional toppings over the top.
06 - Bake for 22-26 minutes, until the focaccia is deeply golden and crisp around the edges. Cool in the pan for 10 minutes, then transfer to a rack and slice warm.

# Good to know:

01 - Plan on 2 1/2-3 1/2 hours total rise time, depending on room temperature.
02 - Best baked in a metal pan for crisp edges.
03 - For stronger sourdough flavor, refrigerate the panned dough overnight before the final proof.

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