Why Make This Recipe
Sourdough Discard Focaccia is a wonderful way to use leftover sourdough discard from your baking. This recipe is practical and delicious, creating a fluffy bread that’s perfect for sandwiches or as a side dish. Using sourdough discard adds a unique flavor and texture that you won’t find in regular focaccia. Plus, making focaccia is a fun and easy way to impress your family and friends!
How to Make Sourdough Discard Focaccia
To make Sourdough Discard Focaccia, follow these simple steps.
Ingredients
- 452 grams water
- 7 grams instant yeast
- 42 grams honey (or cane sugar)
- 170 grams sourdough discard
- 540 grams bread flour
- 90 grams whole wheat flour
- 12 grams salt
- 56 grams olive oil (plus extra for drizzling)
- 7 grams flaky sea salt
- Tomatoes (sliced)
- Fresh rosemary
- Onions (sliced)
- Ground pistachios
- Lemons (sliced)
- Olives
- Ground pepper
- Garlic
- Grapes
Directions
- In a large bowl, mix the water, instant yeast, honey, and sourdough discard until no traces of discard remain.
- Add the bread flour, whole wheat flour, and salt. Stir with a wooden spoon or your hands until well combined.
- Knead the olive oil into the dough until fully absorbed.
- Cover the bowl with plastic wrap and let it rest in a warm place for 15 minutes.
- Perform one set of stretch and folds: pick up one side of the dough and fold it over itself. Turn the bowl 90 degrees and repeat four times. Let rest for another 15 minutes.
- Complete another set of stretch and folds.
- Let the dough rise at room temperature until it doubles in size, about 30 to 45 minutes.
- Line two 9 by 13 baking sheets with foil or parchment paper and coat with olive oil. Preheat oven to 425°F.
- Divide the dough into two portions, transfer each to the prepared pans, cover, and let rest for 15 minutes.
- Stretch the dough to reach the edges of the pan and let rise for another 20 minutes or until bubbly.
- Pour olive oil over each portion, dimple the dough, sprinkle sea salt and arrange toppings.
- Bake for 25 to 30 minutes, or until golden brown.
- Move focaccias to a cooling rack and let cool for at least 10 minutes before slicing. Store in an airtight container.
How to Serve Sourdough Discard Focaccia
Sourdough Discard Focaccia is fantastic served warm or at room temperature. You can serve it as an appetizer with dips, alongside soup or salad, or as a base for sandwiches. Top with your favorite ingredients, or simply drizzle with more olive oil and sprinkle with herbs.
How to Store Sourdough Discard Focaccia
To store your focaccia, place it in an airtight container at room temperature. It will stay fresh for about 2-3 days. If you want to keep it longer, slice and freeze pieces in a freezer-safe bag. Thaw and toast when ready to eat.
Tips to Make Sourdough Discard Focaccia
- Make sure to use warm water to help the yeast activate better.
- Don’t skip the resting and stretching steps; they help develop the dough’s texture.
- Experiment with different toppings like cheese, nuts, or different vegetables based on what you enjoy.
Variation
Feel free to change the toppings based on the season or your cravings! Try adding roasted garlic, different herbs, or even cheese directly into the dough for an extra treat.
FAQs
Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can substitute active dry yeast, but you should dissolve it in the warm water first and let it sit for a few minutes before mixing it in.
Q: How can I make this recipe gluten-free?
A: You can use a gluten-free flour blend, but the texture may be different. Consult the specific flour’s instructions for best results.
Q: Can I add cheese to the focaccia?
A: Absolutely! Adding cheese like mozzarella or feta on top before baking adds great flavor. Just make sure it doesn’t burn.
Sourdough Discard Focaccia
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A fluffy and delicious focaccia made with sourdough discard, perfect for sandwiches or as a side dish.
Ingredients
- 452 grams water
- 7 grams instant yeast
- 42 grams honey (or cane sugar)
- 170 grams sourdough discard
- 540 grams bread flour
- 90 grams whole wheat flour
- 12 grams salt
- 56 grams olive oil (plus extra for drizzling)
- 7 grams flaky sea salt
- Tomatoes (sliced)
- Fresh rosemary
- Onions (sliced)
- Ground pistachios
- Lemons (sliced)
- Olives
- Ground pepper
- Garlic
- Grapes
Instructions
- In a large bowl, mix the water, instant yeast, honey, and sourdough discard until no traces of discard remain.
- Add the bread flour, whole wheat flour, and salt. Stir with a wooden spoon or your hands until well combined.
- Knead the olive oil into the dough until fully absorbed.
- Cover the bowl with plastic wrap and let it rest in a warm place for 15 minutes.
- Perform one set of stretch and folds: pick up one side of the dough and fold it over itself. Turn the bowl 90 degrees and repeat four times. Let rest for another 15 minutes.
- Complete another set of stretch and folds.
- Let the dough rise at room temperature until it doubles in size, about 30 to 45 minutes.
- Line two 9 by 13 baking sheets with foil or parchment paper and coat with olive oil. Preheat oven to 425°F.
- Divide the dough into two portions, transfer each to the prepared pans, cover, and let rest for 15 minutes.
- Stretch the dough to reach the edges of the pan and let rise for another 20 minutes or until bubbly.
- Pour olive oil over each portion, dimple the dough, sprinkle sea salt and arrange toppings.
- Bake for 25 to 30 minutes, or until golden brown.
- Move focaccias to a cooling rack and let cool for at least 10 minutes before slicing. Store in an airtight container.
Notes
For added flavor, experiment with different toppings like cheese, nuts, or seasonal vegetables. Use warm water for the best yeast activation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg