Ingredients
Scale
- 1 cup sourdough discard
- 3 cups all-purpose flour
- 1 1/2 cups water
- 2 teaspoons salt
- Olive oil, for drizzling
- Herbs and toppings of choice
Instructions
- Combine sourdough discard, flour, water, and salt in a bowl. Mix until a dough forms.
- Cover the bowl and let it rise overnight at room temperature.
- The next day, gently stretch the dough into a baking pan.
- Create dimples in the dough with your fingers.
- Drizzle olive oil over the top and add seasonings and toppings.
- Bake in a preheated oven at 425°F (220°C) for about 25 minutes, or until golden brown.
Notes
Store leftover focaccia in an airtight container for up to 3 days. For longer storage, freeze in foil for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg