Sourdough Discard Skillet Focaccia

• 1 1/2 cups sourdough discard
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 tablespoons olive oil, plus extra for drizzling
• 1/4 cup warm water
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons fresh rosemary, chopped
• 1/4 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 425°F. Lightly oil an 8-inch cast iron skillet.
2. 2 In a bowl, mix sourdough discard, flour, salt, sugar, 2 tbsp olive oil, and warm water until a shaggy dough forms.
3. 3 Turn dough onto a floured surface and knead gently for 5 minutes until smooth.
4. 4 Shape dough into a round and place in the prepared skillet. Cover and let rest for 20 minutes.
5. 5 Press dimples into the dough with your fingertips. Sprinkle with rosemary, Parmesan, and red pepper flakes.
6. 6 Drizzle with olive oil and bake for 20-25 minutes until golden.
7. 7 Let cool slightly before serving.

Equipment

• 8-inch cast iron skillet
• baking sheet

Variations

• Add sun-dried tomatoes and mozzarella for a twist.
• Use thyme instead of rosemary for a different flavor profile.

Substitutions

• Substitute all-purpose flour with bread flour for a chewier texture.

Pairings

• A glass of crisp white wine
• Fresh fruit for dessert

Nutrition

Tips

• Customize with olives, sun-dried tomatoes, or caramelized onions.
• Ensure sourdough discard is bubbly and active for best results.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven.

Freezing: Freezes well for up to 1 month. Thaw at room temperature and reheat in the oven.

Serving Suggestions

• Pair with a simple caprese salad.
• Perfect alongside a hearty minestrone soup.

FAQ