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Sourdough Discard Focaccia Recipe

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★★★★★

4.8 from 114 reviews

A flavorful and rustic Sourdough Discard Focaccia recipe that creatively uses sourdough starter discard to make a soft, golden, and bubbly Italian flatbread topped with olive oil, sea salt, and an array of fresh toppings like tomatoes, rosemary, olives, and garlic. Perfect as a snack or accompaniment to meals, this recipe features easy stretch and fold techniques and two rises to develop airy texture and rich depth of flavor.

Ingredients

Scale

Dough:

  • 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 kneading)

For Baking & Topping:

  • 56 grams olive oil (for baking bread and topping)
  • 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 the discard is fully incorporated.
  2. Mix flours and salt: Fold in the bread flour, whole wheat flour, and salt. Use a wooden spoon or your hands to mix until no dry flour remains and all flour is hydrated.
  3. Knead olive oil into dough: Gradually knead in 56 grams of olive oil until fully absorbed; the dough will feel less greasy as the oil is incorporated.
  4. First rest: Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes.
  5. First stretch and fold: Perform one set of stretch and folds by grabbing the dough edge closest to you, stretching it without tearing, and folding it over itself. Rotate the bowl 90 degrees and repeat three more times.
  6. Second rest: Cover the bowl with plastic wrap again and let rest for 15 minutes.
  7. Second stretch and fold: Repeat the stretch and fold process once more. Cover the bowl again.
  8. First rise: Let the dough rise at room temperature, covered, until it doubles in volume and becomes bubbly, about 30 to 45 minutes.
  9. Prepare pans: Line two 9×13 inch baking sheets with parchment paper or aluminum foil. Coat the bottoms with about 1 tablespoon (14 grams) olive oil each. Preheat oven to 425°F (220°C). For one large focaccia, use 28 grams olive oil on the pan bottom.
  10. Divide dough and second rise: Divide the dough into two portions. Transfer each to a prepared baking sheet. Cover with plastic wrap and rest for 15 minutes.
  11. Stretch dough on pans: After resting, stretch each dough portion to the edges of the pan. Cover again and let rise until bubbly, about 20 minutes.
  12. Assemble and top: For each dough portion, pour about 1 tablespoon (14 grams) olive oil over top and spread it evenly with your hand. Dimple the dough deeply with fingertips to flatten. Sprinkle flaky sea salt and arrange desired toppings such as sliced tomatoes, onions, rosemary, olives, garlic, lemons, ground pistachios, grapes, or ground pepper.
  13. Bake: Place pans in the preheated oven and bake for 25 to 30 minutes until focaccia is golden brown and cooked through.
  14. Cool and serve: Transfer focaccia to a cooling rack. Let cool for at least 10 minutes before slicing or using for sandwiches.
  15. Store leftovers: Enjoy fresh for best flavor. Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate sliced focaccia if topped with perishable ingredients.

Notes

  • Using sourdough discard boosts flavor and reduces waste.
  • Stretch and fold technique develops gluten without heavy kneading.
  • Adjust toppings to preference—focaccia is very versatile.
  • Ensure the dough is bubbly and doubled during rises for best texture.
  • Use flaky sea salt for enhanced flavor and crunch.
  • Olive oil quality greatly impacts the focaccia taste.
  • Focaccia is best eaten the day it is baked but keeps well for a few days.
  • For larger batches, increase baking time slightly and check for doneness.

Keywords: sourdough discard focaccia, sourdough bread, focaccia recipe, easy bread recipe, Italian flatbread, homemade focaccia, stretch and fold dough, baking bread

Find it online: https://www.cheftara.com/sourdough-discard-focaccia-recipe-6/