Description
A savory and sweet sourdough focaccia made with cranberries, pecans, and fresh rosemary. This easy, kid-friendly recipe uses sourdough discard for a tangy, chewy bread that is perfect for weekend baking.
Ingredients
Scale
- 1 cup (240g) sourdough discard
- 2 ½ cups (315g) all-purpose flour
- ½ cup (120ml) warm water
- 3 tablespoons (45ml) extra virgin olive oil
- 1 teaspoon (6g) salt
- ½ cup (60g) dried cranberries
- ½ cup (60g) pecans, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 clove garlic, minced
- Flaky sea salt, for sprinkling
- Optional: ¼ cup (25g) grated Parmesan
- Optional: ½ cup cherry tomatoes, halved
Instructions
- In a large bowl, combine sourdough discard, warm water, olive oil, and salt. Stir until combined.
- Gradually add flour, mixing with a wooden spoon or hands until a sticky, shaggy dough forms. Avoid overmixing.
- Cover the bowl with a damp towel or plastic wrap and let rest for 15 minutes to hydrate the flour.
- Generously oil a 9×13 inch metal baking pan with olive oil and sprinkle with a little flour.
- Transfer dough to the pan. Wet hands and gently press/stretch dough into the corners, creating dimples with fingertips.
- Mix chopped rosemary, minced garlic, and a drizzle of olive oil in a small bowl. Brush over the dough.
- Scatter dried cranberries and chopped pecans evenly over the surface, pressing them gently into the dough.
- Cover the pan with a damp towel and let rise in a warm spot for 30-45 minutes until puffed.
- Preheat oven to 400°F (200°C). Sprinkle focaccia with flaky sea salt.
- Bake for 25-30 minutes, rotating halfway through, until golden brown and crisp on the bottom.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use warm water, not hot, to avoid killing the yeast in the discard. Let the dough rest to relax gluten. Ensure nuts are chopped small for safety. The bread is best eaten fresh but stores well for 3 days or freezes for 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 220
- Sugar: 6
- Sodium: 250
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
Keywords: sourdough focaccia, cranberry pecan bread, kid-friendly baking, sourdough discard recipe, fall baking, easy focaccia