Garlic Parmesan & Kalamata Olive Sourdough Discard Focaccia 

Ingredients

Dough Ingredients:

• 400 g sourdough discard

• 250 g warm water

• 10 g salt (plus a pinch for topping)

• 15 g (1 tbsp) olive oil, plus more for the pan and topping

• 250–300 g all-purpose or bread flour

Toppings:

• 3–4 cloves garlic, thinly sliced or minced

• ½ cup Kalamata olives, pitted and halved

• ¼ to ½ cup shredded or grated Parmesan

• 1–2 tbsp chopped fresh rosemary or thyme (optional)

• Flaky salt for finishing

• Extra olive oil for drizzling

Directions

1. • 1. Mix Dough (the day before or morning of):
        In a large bowl, stir together:
        
        

   • 400 g sourdough discard

   • 250 g warm water

   • 10 g salt

   • 15 g olive oil

   • 250–300 g flour (start with 250 g and add more if needed)
     Mix until sticky and shaggy. Cover.

2. Stretch & Fold (Optional):
   Every 30 minutes for the first 1–2 hours, do a quick stretch and fold to build structure (wet hands make this easier).

3. Bulk Ferment (Long Rise):
   Let the dough rise at room temperature for 8–12 hours, until bubbly and doubled.

4. Second Rise in Oiled Pan:
   Pour dough into a well-oiled 9x13-inch pan. Let rest 15 minutes, then dimple it with oiled fingers.

5. Add Toppings & Final Proof:
   Press in garlic slices, halved olives, and rosemary if using. Drizzle with olive oil. Let rise for another 1–2 hours, until puffy.

6. Bake at 425°F (220°C):
   Sprinkle Parmesan generously over the top just before baking. Bake for 25–30 minutes, until golden and crisp.

7. Finish & Cool:
   Sprinkle flaky salt and a light drizzle of olive oil. Let cool slightly before slicing.