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Crispy Sourdough Discard Cheesy Garlic Focaccia

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A quick and easy focaccia recipe using sourdough discard, infused with garlic and topped with melted mozzarella and Parmesan cheese for a crispy, flavorful bread perfect for snacks or gatherings.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, room temperature
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • ¾ cup (180ml) warm water, about 100°F (38°C)
  • 1 teaspoon active dry yeast (or instant yeast)
  • 3 tablespoons olive oil, plus extra for drizzling
  • 1 teaspoon salt for the dough, plus flaky sea salt for topping
  • 3 large garlic cloves, minced
  • 1 cup (100g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • 1 tablespoon fresh rosemary, finely chopped (optional)

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (¾ cup / 180ml) with 1 teaspoon active dry yeast. Stir gently and let it sit for about 5 minutes until frothy.
  2. Mix wet ingredients: Add the sourdough discard (1 cup / 240g) and 3 tablespoons olive oil to the yeast mixture. Stir until combined.
  3. Add dry ingredients: Gradually add 2 cups (250g) all-purpose flour and 1 teaspoon salt. Stir with a wooden spoon or dough whisk until a sticky dough forms.
  4. First rise: Cover the bowl loosely with a towel or plastic wrap and let the dough rest at room temperature for about 1 hour, or until roughly doubled in size.
  5. Prepare garlic oil: While the dough rises, mix minced garlic (3 cloves) with 2 tablespoons olive oil and chopped fresh rosemary (if using). Set aside to infuse.
  6. Shape the dough: Transfer the dough to a well-oiled 9×13 inch (23×33 cm) baking pan. Gently press and stretch the dough to fill the pan evenly.
  7. Second rest: Let the dough rest for another 20 minutes in the pan.
  8. Add toppings: Drizzle the garlic oil mixture evenly over the dough. Create dimples all over the surface with your fingertips. Sprinkle shredded mozzarella and grated Parmesan evenly on top. Finish with flaky sea salt.
  9. Bake: Preheat oven to 425°F (220°C). Bake for 20-25 minutes until crust is golden brown and cheese is bubbling and slightly browned.
  10. Cool and serve: Let the focaccia cool in the pan for about 10 minutes before slicing.

Notes

Do not over-knead the dough to keep it airy and crisp. Finger dimpling is essential for trapping garlic oil and creating texture. Use a rimmed metal pan for the crispiest bottom crust. Tent with foil if cheese browns too fast. Fresh minced garlic gives the best flavor. For milder garlic, warm olive oil with garlic gently before drizzling. Brush focaccia with extra olive oil after baking for moisture and shine. Flaky sea salt is recommended for finishing.

Nutrition

Keywords: sourdough discard, focaccia, cheesy garlic bread, easy bread recipe, crispy focaccia, homemade bread, garlic oil, mozzarella, Parmesan, rosemary

Find it online: https://nanarecipes.info/crispy-sourdough-discard-cheesy-garlic-focaccia-recipe-easy-and-perfect/