← Salt, Fat, Acid, Heat☆ SaveSave as variationCook this →Sourdough Discard FocacciaUses 1 cup of sourdough discard in place of the commercial yeast. Deeper tang, holds up better day 2.Lucia G. · 8 servings · 1440 min · Added May 15, 2026From Salt, Fat, Acid, HeatVariation of Ligurian-Style Focacciaitalianbreadsourdoughweekend-projectIngredients·2.5 cup warm water·1 cup active sourdough discard·5 cup bread flour·1 tbsp kosher salt·0.5 cup olive oil (divided)·0.5 tsp flaky sea saltSteps01Whisk 2½ cups warm water with 1 cup sourdough discard. Add 5 cups flour and 1 tbsp salt; stir to shaggy.02Cover and rest 14–16 hours at room temp.03Proceed exactly as the original recipe from the pan-stretch step.Your notesSign in to add a private note only you can see.Community discussion (0)Sign in to join the discussion.No discussion yet. Start one.