Why Make This Recipe

Making Sourdough Discard Focaccia is a wonderful way to use up leftover sourdough starter while creating a delicious bread. This focaccia is soft, airy, and has a beautiful crust, making it a lovely addition to any meal. Whether served as an appetizer, side dish, or sandwich bread, this focaccia will impress everyone at your table.

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 more for coating)
7 grams flaky sea salt
Sliced tomatoes
Fresh rosemary
Sliced onions
Ground pistachios
Sliced lemons
Olives
Ground pepper
Garlic
Grapes

Directions

Make the dough: Mix the water, instant yeast, honey, and sourdough discard in a large bowl until no traces of discard remain. Fold in the bread flour, whole wheat flour, and salt. Mix with a wooden spoon or your hands until all of the flour is hydrated.
Knead the olive oil into the dough until it is absorbed. It will gradually feel less greasy as it absorbs the oil.

Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes.
Stretch and fold: After the 15-minute rest period, complete 1 set of stretch and folds. To do this, pick up the side of the dough closest to you using your fingertips. Stretch the dough out as much as you can without it tearing and fold it over itself. Turn the bowl 90 degrees and repeat 3 more times.

Cover the bowl with plastic wrap and let it rest again for 15 minutes.
Complete 1 more set of stretch and folds, then cover the bowl with plastic wrap.

First rise: Let the dough rise at room temperature until doubled in volume. This should take about 30 to 45 minutes and the dough should look bubbly.
Prep: Line two 9 by 13 baking sheets with aluminum foil or parchment paper. Coat the bottom of the pans with about 1 tablespoon of olive oil (14 grams). Preheat the oven to 425°F.
Second rise: Divide the dough into two portions. Transfer each portion of dough onto the prepared pans. Cover the pans with plastic wrap and let the dough rest for 15 minutes.

After the rest, stretch the dough out to the edges of the pan. Cover the dough again and let it rise for another 20 minutes or until it looks bubbly.
Assemble and top: Pour about 1 tablespoon (14 grams) of olive oil over the dough and spread it using your palm. Dimple the dough all over with your fingertips until it looks flat. Sprinkle with sea salt and arrange your desired toppings. Repeat with the second portion of dough.
Bake: Transfer the baking sheets to the oven and bake for 25 to 30 minutes or until the focaccia looks golden brown.

Enjoy: Move the focaccia to a cooling rack. Let it cool for 10 minutes before slicing, or longer if you’re using it for a sandwich.
Store: This bread tastes best the day it is baked but can store well for up to 3 days in an airtight container at room temperature. If you used toppings, refrigerate any leftover slices in an airtight container.

How to Serve Sourdough Discard Focaccia

Sourdough Discard Focaccia can be served warm or at room temperature. You can enjoy it plain, slice it to make sandwiches, or dip it in olive oil or balsamic vinegar. Add toppings like fresh herbs, vegetables, or cheeses to enhance the flavor.

How to Store Sourdough Discard Focaccia

To store this focaccia, place it in an airtight container at room temperature for up to 3 days. If you have any leftovers with toppings, it’s best to refrigerate them in an airtight container to keep them fresh.

Tips to Make Sourdough Discard Focaccia

Always ensure that your sourdough discard is bubbly and smells fresh for the best flavor.
Don’t skip the stretching and folding steps; they help develop gluten for a chewy texture.

Feel free to customize the toppings based on your preferences or what you have on hand.

Variation

Add different herbs or toppings such as cheese, nuts, or different vegetables to customize your focaccia. You can also try adding spices like paprika or chili flakes for a kick.

FAQs

1. Can I use regular yeast instead of instant yeast?
Yes, you can use active dry yeast, but you will need to dissolve it in water first and let it activate before mixing with the other ingredients.

2. How can I tell when the dough has risen enough?
The dough should double in size and appear bubbly. A simple way to test is by gently pressing the dough with your finger; if it springs back slowly, it’s ready.

3. Can I freeze the focaccia?
Yes, you can freeze focaccia. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer. To enjoy, thaw it at room temperature and reheat it in the oven.