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sourdough discard focaccia bread in a cast iron pan

Easy Sourdough Discard Focaccia Bread Recipe

Rachel H
This homemade sourdough focaccia bread recipe is a very simple sourdough discard recipe that is easy to make. Topped with olive oil, rosemary, thyme, parsley, and salt, it has the most delicious herby crunch with a soft chewy inside. It is the perfect supper side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Rise Time 4 hours
Total Time 4 hours 40 minutes
Course Appetizer, Supper
Cuisine Italian
Servings 6 people
Calories 237 kcal

Equipment

  • mixing bowl
  • Sourdouugh Whisk
  • Cast Iron Pan 12 inch

Ingredients
  

Focaccia Dough

  • 1 cup warm water
  • 1 tsp active dry yeast or instant yeast
  • 1 tsp cane sugar
  • 1/2 cup sourdough discard
  • 2 cups all purpose flour
  • 1 tsp salt

Olive Oil & Herb Topping

  • 3 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • 1 tsp dried thyme

Instructions
 

  • In a medium sized mixing bow, combine the warm water, sugar, and yeast. Wait 5 minutes or until the yeast starts to bloom.
  • Add sourdough discard and stir gently.
  • Add the flour and salt to the bowl slowly and stir the mixture with a sourdough whisk until the dough comes together.
  • Cover the bowl with plastic wrap or a lid and place in the fridge to let the dough rise for 2 to 4 hours. For a longer ferment, you can leave it in the fridge for up to 24 hours.
  • Remove the bowl from the fridge. Take a cast iron pan (mine is a 12 inch) and drizzle the bottom with a generous amount of olive oil. Drizzle the sides as well. With well-oiled hands, place the dough in the center of the pan and use your fingers to gently spread it out to the sides.
  • Cover again with plastic wrap and a tea towel and allow to rise for 2 hours in a warm spot.
  • Preheat oven to 425 F.
  • Once the focaccia bread has risen for 2 hours, it should fill the pan nicely and be light and springy. Drizzle the top with olive oil and use your fingertips to press the dough down to the bottom of the pan. Don't go all the way through the dough. The dough should be very soft, jiggly, and airy. You want to dimple the dough well but not too much so that the dough deflates.
  • Sprinkle the top of the dough with herbs and salt. Or you can use any of your favorite toppings. Check out my list of topping variations listed above. You can also add toppings to only half of the focaccia bread if desired.
  • Place into the oven's middle rack and bake at 425 F for 25 minutes, until the top is golden brown. Allow the sourdough focaccia to cool for a few minutes before cutting and serving.

Notes

Olive Oil & Balsamic dipping sauce. Sourdough Focaccia is delicious when served with olive oil and balsamic vinegar. Simply add 2 tbsp balsamic vinegar to a small dipping bowl and then add 2 tbsp good quality olive oil. Dip your focaccia bread and enjoy

Nutrition

Calories: 237kcalCarbohydrates: 37gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 389mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 7IUVitamin C: 0.1mgCalcium: 10mgIron: 2mg
Keyword sourdough discard
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