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Sourdough Discard Focaccia Recipe

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★★★★★

4.4 from 113 reviews

This Sourdough Discard Focaccia recipe is a delightful way to use your sourdough discard to create a light, fluffy, and flavorful focaccia bread. Enhanced with olive oil, fresh rosemary, and optional toppings like tomatoes and olives, this focaccia is perfect as a snack or accompaniment to meals. It features a two-stage rise and stretch-and-fold technique to develop structure and flavor.

Ingredients

Scale

Dough 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 (for dough)

Topping Ingredients

  • 56 grams olive oil (for topping and pans)
  • 7 grams flaky sea salt
  • Tomatoes (sliced, optional)
  • Fresh rosemary (optional)
  • Onions (sliced, optional)
  • Ground pistachios (optional)
  • Lemons (sliced, optional)
  • Olives (optional)
  • Ground pepper (optional)
  • Garlic (optional)
  • Grapes (optional)

Instructions

  1. Make the dough: In a large bowl, mix the water, instant yeast, honey, and sourdough discard until all traces of discard have disappeared.
  2. Mix flours and salt: Fold in the bread flour, whole wheat flour, and salt, mixing with a wooden spoon or your hands until all the flour is hydrated and forms a shaggy dough.
  3. Knead in olive oil: Gradually knead the 56 grams of olive oil into the dough until absorbed; the dough will feel less greasy as you work it.
  4. Initial rest: Cover the bowl with plastic wrap and let the dough rest in a warm spot for 15 minutes.
  5. First set of stretch and folds: With the dough in the bowl, lift one side using fingertips, stretch without tearing, and fold it over itself. Rotate the bowl 90 degrees and repeat this 3 more times, completing one full set.
  6. Cover and rest: Cover again with plastic wrap and let rest for another 15 minutes.
  7. Second set of stretch and folds: Repeat the stretch and fold process once more, then cover the bowl tightly.
  8. First rise: Let the dough rise at room temperature until doubled in size and bubbly, approximately 30 to 45 minutes.
  9. Prepare pans and oven: Line two 9×13-inch baking sheets with aluminum foil or parchment paper. Coat the bottoms with about 1 tablespoon (14 grams) of olive oil each. Preheat the oven to 425°F (220°C). If baking one large focaccia, use 28 grams olive oil to coat the pan.
  10. Divide dough and second rise: Split the dough into two portions and place each on prepared pans. Cover with plastic wrap and rest for 15 minutes.
  11. Shape dough: Stretch each dough portion out to fill the pan edges. Cover again and let rise for another 20 minutes or until bubbly.
  12. Assemble and oil: Working on one dough portion at a time, drizzle about 1 tablespoon (14 grams) olive oil over it and spread evenly with your palm. Use your fingertips to dimple the dough all over, creating the typical focaccia texture.
  13. Add toppings: Sprinkle flaky sea salt and arrange any desired toppings like sliced tomatoes, rosemary, onions, olives, garlic, ground pistachios, lemons, grapes, and ground pepper evenly over the dough. Repeat for the second portion.
  14. Bake: Place the baking sheets in the preheated oven and bake for 25 to 30 minutes, or until the focaccia turns golden brown.
  15. Cool and serve: Transfer the focaccia to a cooling rack and let cool for 10 minutes before slicing. For sandwiches, allow to cool further for best results.
  16. Store: Best enjoyed the day it’s baked, but will keep up to 3 days in an airtight container at room temperature. Refrigerate leftover slices especially if toppings were used.

Notes

  • If baking one large focaccia instead of two smaller ones, adjust olive oil to coat a larger pan accordingly.
  • Use room temperature water to help activate the yeast properly.
  • Optional toppings add flavor and texture, but focaccia is delicious plain with just sea salt and rosemary.
  • Ensure dough is covered during rises to prevent drying out.
  • Resting the dough and stretch-and-fold technique help develop gluten and airy crumb.
  • Store leftovers in an airtight container and refrigerate if using fresh toppings to maintain freshness.

Keywords: sourdough discard focaccia, focaccia bread, homemade focaccia, italian bread, bread recipe, stretch and fold dough, easy focaccia

Find it online: https://www.cheftara.com/sourdough-discard-focaccia-recipe-2/