Why make this recipe

Making sourdough discard focaccia is a wonderful way to use the leftover sourdough starter that many bakers have on hand. This focaccia is soft, fluffy, and full of flavor, making it a perfect addition to any meal. Plus, it’s a fun and simple recipe that anyone can try, whether you are a seasoned baker or a complete beginner.

How to make Sourdough Discard Focaccia

Ingredients:

452 grams water
7 grams instant yeast (1 packet)
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:

Make the dough: In a large bowl, mix the water, instant yeast, honey, and sourdough discard until no traces of discard remain.
Fold in the flour: Add the bread flour, whole wheat flour, and salt. Stir with a wooden spoon or your hands until all of the flour is well combined.
Knead olive oil: Knead the olive oil into the dough until it’s fully absorbed. It will feel less greasy as you knead.
Rest the dough: Cover the bowl with plastic wrap and let it rest in a warm place for 15 minutes.
Stretch and fold: 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 this four times. Cover again and let rest for 15 minutes.
Repeat stretch and folds: Complete another set of stretch and folds. Cover the bowl with plastic wrap.
First rise: Let the dough rise at room temperature until it doubles in size, about 30 to 45 minutes. The dough should look bubbly.
Prep baking sheets: Line two 9 by 13 baking sheets with aluminum foil or parchment paper. Coat the bottom with about 1 tablespoon of olive oil. Preheat your oven to 425°F.
Second rise: Divide the dough into two portions. Transfer each portion to the prepared pans. Cover with plastic wrap and let rest for 15 minutes.
Stretch out the dough: After resting, stretch the dough out to reach the edges of the pan. Cover again and let rise for another 20 minutes or until bubbly.
Assemble and add toppings: Pour about 1 tablespoon of olive oil over each portion. Spread it using your hand, then dimple the dough all over with your fingertips. Sprinkle sea salt and arrange your chosen toppings.
Bake: Bake the sheets in the oven for 25 to 30 minutes, or until the focaccia is golden brown.
Enjoy: Move the focaccias to a cooling rack. Let them cool for at least 10 minutes before slicing. If using for a sandwich, let them cool longer.
Store: This bread is best eaten fresh but will stay good for up to 3 days in an airtight container at room temperature. Store leftover slices in the fridge if you added toppings.

How to serve Sourdough Discard Focaccia

Sourdough discard focaccia can be served in many ways. You can enjoy it warm, drizzled with olive oil or balsamic vinegar as a dip. It’s perfect as an accompaniment to soups, salads, or even as a base for sandwiches. Slice it into squares or strips for easy sharing at gatherings.

How to store Sourdough Discard Focaccia

To keep your focaccia fresh, store it in an airtight container at room temperature. It will taste best within the first few days. If you have added toppings, you should refrigerate it in an airtight container to maintain freshness.

Tips to make Sourdough Discard Focaccia

Ensure your sourdough discard is at room temperature for better mixing.
Don’t skip the stretch and fold method; it helps develop gluten for a better texture.
Experiment with different toppings like cheese, herbs, or veggies to personalize your focaccia.

Variation

You can customize this focaccia by changing the toppings, such as using different herbs, cheeses, or spreads. Some might enjoy adding caramelized onions or roasted garlic for extra flavor, while others might prefer a sweeter focaccia with fruits.

FAQs

1. Can I use active dry yeast instead of instant yeast?

Yes, you can. Just make sure to dissolve it in the water first and let it sit for about 5 minutes before mixing with the other ingredients.

2. What can I do with leftover focaccia?

Leftover focaccia can be toasted for a delicious snack, used for sandwiches, or even turned into breadcrumbs.

3. How can I make my focaccia more flavorful?

You can enhance the flavor by adding more herbs, spices, garlic, or other toppings before baking. A sprinkle of herbs de Provence or garlic powder can make a big difference!