Description
Transform your sourdough discard into golden, smoky flatbreads perfect for summer grilling. This easy focaccia discard recipe yields crisp edges and a tender, airy center, ready for five creative toppings inspired by traditional focaccia bread recipes with sourdough starter. With minimal prep and no oven required, it’s an ideal waste-free bake for casual barbecues, picnics, or weeknight dinners. Customize yours with herbs, cheese, vegetables, or spreads, and enjoy the rustic flavors of focaccia sourdough outdoors in under an hour.
Ingredients
Instructions
1. In a large bowl, stir sourdough discard, warm water, honey, and olive oil until smooth.
2. Add flour, salt, and herbs; mix into a shaggy dough.
3. Turn dough onto a floured surface and knead 5–7 minutes until elastic.
4. Coat dough with olive oil, cover, and rest 30–45 minutes.
5. Preheat grill or cast-iron pan to medium-high and oil the surface.
6. Divide dough into 4 pieces and roll each to 1/4-inch thickness.
7. Grill each flatbread 2–3 minutes per side until charred and bubbly.
8. Brush warm flatbreads with olive oil and rub with garlic if desired.
9. Top with your choice of rosemary and sea salt, caramelized onions and goat cheese, tomato basil and balsamic, olive and roasted pepper, or pesto and Parmesan.
10. Keep warm in a low oven or store cooled flatbreads in an airtight container for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: bread
- Method: grilling
- Cuisine: italian
Nutrition
- Serving Size: 1 flatbread
Keywords: sourdough, flatbread, grilling, focaccia, discard recipe, sourdough discard, summer recipes, easy bread, outdoor cooking, toppings