Sourdough Discard Focaccia (Egg Free/Vegan)
This vegan sourdough focaccia recipe is made with flour, olive oil, and sourdough starter discard. Easy no knead sheet pan bread that is ready with an overnight rise. I love how simple and easy this sourdough bread comes together - great for sandwiches, to serve with soup, or just a snack!
Ingredients
- 1/2 cup sourdough starter discard
- 4 1/4 cup all-purpose flour
- 1 teaspoon Sea Salt
- 1 tablespoon agave nectar
- 1 1/2 warm water
- 3 tablespoons olive oil divided
Instructions
- In a large bowl, mix the sourdough starter, flour, salt, water, agave syrup, and 1 tablespoon olive oil. doigh should be thick and sticky. Cover with a tea towel and allow to rise for 9 to 12 hours overnight in a warm draft-free space.
- On a sheet pan, pour 1 tablespoon olive oil.sprrad dough on top and stretch into a rectangle. Pour remaining olive oil on top of the dough. Cover with plastic wrap and allow to rise again for 2 more hours.
- Preheat oven to 425 degrees Fahrenheit. Stretch the dough out to the sides of the sheet pan. Place your fingers down into the dough, making even dimples.
- Bake for 22 to 25 minutes, until golden brown on top. Brunch finished bread with a little olive oil, salt, or rosemary. Mangia!
Nutrition
Calories: 207kcalCarbohydrates: 37gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 195mgPotassium: 48mgFiber: 1gSugar: 1gCalcium: 7mgIron: 2mg
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