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!
Servings: 12
Calories: 207kcal
Cost: $1
Ingredients
- 1/2 cup sourdough starter discard
- 4 1/4 cup all-purpose flour
- 1 teaspoon Sea Salt
- 1 tablespoon granulated sugar
- 1 1/2 cup warm water
- 3 tablespoons extra virgin olive oil divided
Instructions
- In a large bowl, mix the sourdough starter, flour, salt, water, granulated sugar, and 1 tablespoon olive oil. Dough 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. Spread the 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 one more 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. Brush finished bread with a little olive oil, salt, or a sprinkle of rosemary.
Notes
Additions and Substitutions
- This sourdough discard focaccia recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards - most of which you probably have on hand. You can add yeast if you have a new sourdough starter, if you want a little extra rise.
- Instead of sugar you can use a plant-based alternative: maple syrup, agave nectar, or even honey.
- To add whole wheat flour, start by adding 50/50 white flour and whole wheat flour.
Nutrition
Calories: 207kcal | Carbohydrates: 37g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Calcium: 7mg | Iron: 2mg