Ingredients
Scale
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 cup warm water
- 1/4 cup olive oil
- 1 tsp salt
- Cherry tomatoes (halved)
- Fresh rosemary or other herbs
- Coarse sea salt for topping
- Black pepper to taste
Instructions
- In a large mixing bowl, combine sourdough discard, flour, warm water, olive oil, and salt. Mix until a sticky dough forms and let it rest for 30 minutes.
- Cover the dough with a damp cloth and let it rest at room temperature for about 2 hours.
- Stretch and fold the dough every 30 minutes for the next 2 hours to develop gluten structure.
- Preheat the oven to 425°F (220°C). Transfer the dough to a baking sheet, stretch it to fit, and top with halved cherry tomatoes and herbs. Drizzle with olive oil, sprinkle coarse sea salt and bake for 20-25 minutes until golden brown.
Notes
- Store wrapped in plastic wrap at room temperature for 2-3 days, or freeze sliced focaccia for up to 3 months.
- Serve with olive oil and balsamic vinegar for dipping, or alongside salads and soups.
- Experiment with toppings such as olives or roasted vegetables for different flavors.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
