This sourdough focaccia is a great recipe to use with your discarded starter. The toppings could be almost anything! My favorite toppings are onions, garlic and/or chives, but the possibilities are endless.
Ingredients
Leaven
- 3 ounces sourdough starter (discarded starter is okay to use)
- 10 ounces water
- 8.5 ounces bread flour
Dough
- 8.5 ounces bread flour
- 3 ounces water
- 1 teaspoon sea salt
Toppings
- Olive oil (a few tablespoons)
- Coarse sea salt
- Chives, rosemary, onions, garlic, tomatoes, tomato sauce (all optional)
Instructions
Mix leaven ingredients. Let sit out until bubbly (about 4 hours). Then mix leaven with dough ingredients and let sit out until puffy (about 4 hours). Cover a 9×13 inch pan with parchment paper. Drizzle oil on the parchment paper. Place in dough and press to edges. Drizzle the dough with olive oil and sprinkle on desired toppings. Let dough rest in pan (9X13 inch) for about 2 hours or until very bubbly. Bake at 450 °F for 20 to 35 minutes or until golden brown.
Allow the focaccia to cool slightly, then slice and eat!
If you try this sourdough focaccia recipe, let me know how it works out for you in the comments below. What is your favorite focaccia topping? Happy baking!
If you enjoyed this recipe, you might also like my recipe for sourdough breadsticks with your discarded starter.