Name: Crispy Sourdough Discard Garlic Herb Focaccia Bread
Prep time: 1 h 15 min
Cook time: 28 min
Total time: 1 h 43 min
Cuisine: Italian
Ingredients: 1 cup Sourdough discard (Unfed is totally fine); 3/4 cup Warm water (Warm, not hot); 1 teaspoon Honey or sugar (Helps the yeast wake up); 1 teaspoon Instant yeast (For reliable rise); 3 cups All purpose flour (Plus a little for your hands); 1 1/2 teaspoons Salt; 1/4 cup Olive oil (For the dough, plus more for the pan and topping); 3 to 5 cloves Garlic (Finely chopped or grated); 1 tablespoon Dried Italian seasoning (Or 2 tablespoons fresh chopped rosemary and parsley); Optional toppings (Flaky salt, pepper, parmesan, sliced onions, cherry tomatoes)

Description

A simple yet delicious focaccia bread using sourdough discard, flavored with garlic and herbs. Crispy on the bottom, fluffy inside, and perfect for any meal.

Ingredients

For the Dough

1 cup Sourdough discard (Unfed is totally fine)
3/4 cup Warm water (Warm, not hot)
1 teaspoon Honey or sugar (Helps the yeast wake up)
1 teaspoon Instant yeast (For reliable rise)
3 cups All purpose flour (Plus a little for your hands)
1 1/2 teaspoons Salt
1/4 cup Olive oil (For the dough, plus more for the pan and topping)

For the Topping

3 to 5 cloves Garlic (Finely chopped or grated)
1 tablespoon Dried Italian seasoning (Or 2 tablespoons fresh chopped rosemary and parsley)
Optional toppings (Flaky salt, pepper, parmesan, sliced onions, cherry tomatoes)

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Instructions

Dough Preparation

In a large bowl, stir the warm water, honey, and yeast. Let it sit for about 5 minutes until foamy.
Add the sourdough discard, flour, salt, and olive oil. Stir until you have a sticky, shaggy dough.
Cover the bowl and let it rest for 15 minutes, then mix again briefly for about 20 seconds.
Cover and let it rise until puffy, about 60 to 90 minutes.

Baking Instructions

Pour 2 to 3 tablespoons olive oil into a 9×13 pan and coat the bottom.
Scrape the dough into the pan, oil your fingers, and press it out gently. If it resists, wait 10 minutes and try again.
Cover and let it rise again for 30 to 45 minutes until visibly puffy.
Preheat the oven to 425°F (220°C). Drizzle the top of the dough with olive oil and create dimples with your fingertips.
Mix the chopped garlic with the herbs and sprinkle them over the top. Finish with flaky salt if desired.
Bake for 22 to 28 minutes, until deep golden on top. For a crispier bottom, you can place the pan on the lower rack for the last 5 minutes.
Cool for at least 10 minutes before slicing.

Notes

Use enough olive oil for a crispy edge and rich flavor. Do not rush the second rise for fluffiness. If using tangy discard, add an extra teaspoon of honey to balance flavor.

Prep Time: 1 hour 15 minutes
Cook Time: 28 minutes
Category: bread, Side Dish, Snack
Cuisine: Italian