Description
This sourdough focaccia recipe creates a golden, airy flatbread with crispy edges and deep fermented flavor. Perfect for using sourdough discard or saving overproofed dough.
Ingredients
50–100 g active sourdough starter
10 g kosher salt
430–440 g water, room temperature
512 g bread flour
3 tbsp extra-virgin olive oil, divided
Flaky sea salt for topping
Instructions
1. Mix starter, water, and flour until shaggy
2. Rest 30 mins, then add salt and mix again
3. Let bulk ferment 5–6 hours, stretch & fold every hour
4. Coat pan with olive oil, spread dough gently into it
5. Let rest 1 hour, then dimple surface with oiled fingers
6. Top with sea salt, rosemary, or toppings of choice
7. Bake at 450°F for 25–30 mins until golden and crisp
Notes
Use bread flour for best texture.
Can be made with sourdough discard.
Ferment overnight for best flavor.
Oil generously for crispy edges.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 0.5g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough focaccia, sourdough discard focaccia, baking focaccia