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Sourdough Discard Focaccia with Fresh Herbs and Toppings Recipe

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★★★★★

4.8 from 701 reviews

This Sourdough Discard Focaccia recipe transforms leftover sourdough discard into a flavorful and airy Italian flatbread, perfect for sandwiches or as a side. Enhanced with olive oil and topped with sea salt and various fresh toppings like tomatoes, rosemary, and olives, this focaccia is delightfully golden and tender with a crispy crust.

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 kneading into dough)

Toppings and Finishing

  • 56 grams olive oil (for coating and drizzling)
  • 7 grams flaky sea salt
  • Sliced tomatoes
  • Fresh rosemary
  • Sliced onions
  • Ground pistachios
  • Sliced lemons
  • Olives
  • Ground pepper
  • Garlic
  • Grapes

Instructions

  1. Make the dough: In a large bowl, combine water, instant yeast, honey, and sourdough discard. Stir until no lumps remain.
  2. Add flours and salt: Fold in bread flour, whole wheat flour, and salt. Mix with a wooden spoon or your hands until the flour is fully hydrated.
  3. Knead in olive oil: Incorporate 56 grams of olive oil into the dough gradually until it is fully absorbed and the dough feels less greasy.
  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 edge of the dough, stretching without tearing, folding over the center, rotating the bowl 90 degrees, and repeating three more times.
  6. Second rest: Cover the bowl and let the dough rest for another 15 minutes.
  7. Second stretch and fold: Repeat the stretch and fold procedure once more, then cover the bowl again.
  8. First rise: Allow the dough to rise at room temperature until doubled in volume and bubbly, about 30 to 45 minutes.
  9. Prepare baking pans: Line two 9×13 inch baking sheets with aluminum foil or parchment paper and coat 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.
  10. Divide dough and second rise: Divide the dough into two portions and transfer each to the prepared pans. Cover with plastic wrap and rest for 15 minutes.
  11. Stretch dough to edges: After resting, stretch each dough portion to fill the pans fully. Cover and let rise another 20 minutes until bubbly.
  12. Assemble and top: Drizzle approximately 1 tablespoon (14 grams) olive oil over each dough portion and spread with your hand. Dimple the dough evenly with your fingertips until flat. Sprinkle flaky sea salt and arrange desired toppings evenly on top.
  13. Bake: Transfer baking sheets to the preheated oven and bake for 25 to 30 minutes until focaccia is golden brown on top.
  14. Cool and serve: Remove focaccia from oven and transfer to a cooling rack. Let cool at least 10 minutes before slicing and serving.
  15. Storage: Best enjoyed the day it’s baked but can be stored in an airtight container at room temperature up to 3 days. Refrigerate leftover slices if toppings are used.

Notes

  • Use sourdough discard to reduce waste and add natural flavor to the focaccia.
  • Stretch and folds develop gluten structure without traditional kneading.
  • Resting between stretch and folds improves dough texture and rise.
  • Apply toppings lightly to avoid sogginess, and feel free to customize with your favorite herbs and vegetables.
  • Best served fresh but can be reheated or used for sandwiches after cooling.

Keywords: sourdough discard, focaccia recipe, Italian bread, leftover sourdough, easy focaccia, olive oil focaccia, homemade bread

Find it online: https://www.cheftara.com/sourdough-discard-focaccia-with-fresh-herbs-and-toppings-recipe/