Sourdough Discard Tomato Focaccia
A delicious recipe for Sourdough Discard Tomato Focaccia with a hint of garlic, and a cherry tomato and fresh rosemary topping! The perfect summer focaccia!
Servings: 10
Calories: 305kcal
Equipment
Ingredients
- 2 cups warm water
- 2 teaspoons granulated sugar
- 1 ¼ teaspoons active dry yeast
- 4 ½ cups all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- ½ teaspoon ground black pepper
For Topping:
- 6 Tablespoons olive oil
- 1 Tablespoon fresh rosemary sprigs
- ½ cup cherry tomatoes halved
- flaky sea salt for topping
Instructions
- In the bowl of a stand mixer fitted with a dough hook*, combine warm water and granulated sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy. If the yeast does not foam, it is dead and you will need to start over with fresh yeast.
- Add flour, sourdough discard, salt, garlic powder, and black pepper, and mix on low until combined and no dry spots remain. This will be a very shaggy, wet dough that you could not knead if you tried.
- Transfer the dough to a large, oiled bowl and cover with plastic wrap. Let rise for 2-3 hours, until doubled in size.
- Brush a 9x13-inch pan with 2-3 Tablespoons olive oil and set aside.
- Once the dough has risen, use a spatula to scrape around the perimeter of the bowl, deflating the dough. Transfer the dough to the center of the prepared 9x13-inch pan. Dip your fingers in olive oil, then use your fingers to press the dough until it reaches the edges of the pan.Cover with plastic wrap or a clean kitchen towel and let rise for 1 ½-2 hours, until doubled in size.
- Preheat the oven to 450°F. Drizzle the dough with 2 Tablespoons olive oil. Lightly oil your hands and press deep dimples all over the dough, through to the bottom of the pan. Press the halved tomatoes (cut-side up), and rosemary sprigs into the dough. Sprinkle with flaky sea salt.
- Bake for 25-30 minutes, until the focaccia is golden and crusty. Drizzle with an additional 1-2 Tablespoons olive oil. Let cool for 10 minutes in the pan, then transfer to a cooling rack to cool fully. Slice, then serve.
Video
Notes
*You can make this recipe without a stand mixer. To do so, mix the dough in a large bowl with a wooden spoon until no dry spots remain. Keep in mind that the dough will be very wet (you could not knead this if you tried).
To make this recipe with active sourdough starter, omit the yeast and replace the sourdough discard with active starter (200g). You will also need to increase the rise times.
Nutrition
Calories: 305kcal | Carbohydrates: 49g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 471mg | Potassium: 90mg | Fiber: 2g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 3mg
