Cozy Discard Focaccia

It seems like everyone is riding the sourdough train these days, and I’m happily on board. I’ve been baking with sourdough for about five months now, and every bake is a little different…..but always delicious. One of my favorite surprises has been how amazing sourdough discard can be. These days, I use it exclusively for pizza dough, and after recently making focaccia with discard, I can confidently say that’s the only way I’ll make it from now on. That subtle tang takes the flavor to a whole new level. It’s perfect alongside soups, pasta, or really anything that deserves a good piece of bread.

You will need:

1 cup sourdough discard (unfed, straight from the fridge is fine)

1½ cups warm water

2 tsp honey or sugar (optional, for flavor and browning)

4 cups bread flour

2 tsp kosher salt

2 tsp instant yeast (optional but recommended for a lighter rise)

3 tbsp olive oil, divided

Topping ideas: Flaky salt, rosemary, sliced cherry tomatoes, caramelized onions, olives, or whatever you love.

In a large bowl, whisk together: Discard, water, and honey until combined. Add flour, salt, and yeast (if using).

Mix until no dry flour remains. The dough will be sticky, that’s good. Drizzle in 1 tbsp olive oil and gently turn the dough to coat.

Cover with plastic wrap or a damp towel and let rise at room temperature for 3–4 hours, until doubled and bubbly.

Generously oil a 9x13 pan with 1 tbsp olive oil.Transfer the dough into the pan, using oiled hands to gently stretch it out.If it resists, let it rest 15 minutes, then stretch again.

Cover and let the dough rest another 45–60 minutes, until puffy, but for even better tasting bread, let cold proof overnight in refrigerator, remove at least 1 hour ( 2 is better) before baking.

Preheat oven to 425°F Drizzle another 1 tbsp olive oil over the top.Use your fingertips to press dimples into the dough (press all the way to the pan).Sprinkle with flaky salt and your favorite toppings.

Bake for 25–30 minutes, until golden and crisp around the edges.Cool slightly, drizzle with more olive oil if you like, and enjoy warm or at room temp.