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Sourdough Discard Focaccia with Fresh Tomatoes, Rosemary, and Olives Recipe

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5 from 316 reviews

This Sourdough Discard Focaccia recipe transforms leftover sourdough discard into a delicious, fluffy, and flavorful Italian flatbread. Enhanced with honey and a blend of bread and whole wheat flours, the focaccia is topped with your choice of fresh herbs, vegetables, and sea salt, making it perfect for snacking, sandwiches, or serving alongside meals. The method includes gentle stretch and folds for gluten development, two rises for airy texture, and baking to a golden 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)

Topping and Assembly

  • 56 grams olive oil (divided for pans and topping)
  • 7 grams flaky sea salt
  • Sliced tomatoes (optional)
  • Fresh rosemary (optional)
  • Sliced onions (optional)
  • Ground pistachios (optional)
  • Sliced lemons (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 no traces of discard remain, ensuring an even mixture.
  2. Add dry ingredients: Fold in the bread flour, whole wheat flour, and salt. Use a wooden spoon or your hands to mix until all the flour is hydrated into a shaggy dough.
  3. Knead in olive oil: Gradually knead 56 grams of olive oil into the dough until fully absorbed, resulting in a less greasy and more pliable dough.
  4. Rest dough: Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes to begin gluten development.
  5. Stretch and fold #1: Perform one set of stretch and folds by picking up the side of the dough closest to you, stretching it without tearing, and folding it over itself. Turn the bowl 90 degrees and repeat three more times.
  6. Rest again: Cover and let the dough rest for another 15 minutes in a warm spot.
  7. Stretch and fold #2: Repeat one more set of stretch and folds to further strengthen the dough’s gluten network. Cover the dough after completion.
  8. First rise: Allow the dough to rise at room temperature until doubled in volume and bubbly, about 30 to 45 minutes.
  9. Prep pans and oven: Line two 9×13-inch baking sheets with aluminum foil or parchment paper. Coat the bottom of each pan with about 1 tablespoon (14 grams) of olive oil. Preheat the oven to 425°F (220°C).
  10. Second rise: Divide the dough into two equal portions and transfer each onto the prepared pans. Cover with plastic wrap and rest for 15 minutes.
  11. Stretch dough in pans: After resting, gently stretch each dough portion out to the edges of the pans. Cover again and let rise for another 20 minutes until bubbly.
  12. Assemble and top: For each portion, drizzle about 1 tablespoon (14 grams) of olive oil over the dough and spread with your palm. Using fingertips, dimple the dough thoroughly until flattened. Sprinkle flaky sea salt and arrange desired toppings such as tomatoes, rosemary, onions, pistachios, lemons, olives, pepper, garlic, or grapes.
  13. Bake: Place the baking sheets in the oven and bake for 25 to 30 minutes or until the focaccia turns a golden brown color with a crisp crust.
  14. Cool and serve: Transfer the focaccia to a cooling rack and let cool for 10 minutes before slicing. For sandwich use, allow to cool longer to set.
  15. Store: Enjoy fresh the same day for best flavor and texture. Store in an airtight container at room temperature for up to 3 days. Refrigerate leftovers with toppings to maintain freshness.

Notes

  • Using sourdough discard adds depth of flavor and reduces waste.
  • Performing stretch and folds develops gluten without heavy kneading.
  • The two rises ensure a light and airy focaccia crumb.
  • Olive oil both kneaded into dough and used on top helps create tenderness and crispness.
  • Customize toppings according to your preference.
  • Store bread properly to keep it fresh, especially with fresh toppings.
  • If baking a single large focaccia, increase olive oil to 28 grams for coating the pan.

Keywords: focaccia, sourdough discard, bread, Italian bread, flatbread, baking, homemade bread

Find it online: https://www.cheftara.com/sourdough-discard-focaccia-with-fresh-tomatoes-rosemary-and-olives-recipe/