Sourdough Discard Focaccia
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A yeasted focaccia made with sourdough discard that's ready in under two hours. Crispy crust, soft chewy crumb with large holes, and olive oil finish. Great warm or at room temperature with soup, salad, or on its own.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 500 g (4 cups) white bread flour
- 1 tbsp sugar
- 7 g rapid rise yeast ((1 sachet))
- 12 g (2 scant teaspoons) sea salt
- 100 g ( 3 ½ oz) sourdough starter discard (, or active starter)
- 400 g (1½ cups + 3 tbsp) water
- 2 tbsp virgin olive oil for the bowl
- 4 tbsp virgin olive oil for the bread or as needed
- ½ tsp coarse sea salt flakes (, to sprinkle)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 149mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 51mg
- Calcium
- 12mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.