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Sourdough Discard Focaccia with Tomatoes, Olives, and Herbs Recipe

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★★★★★

4.8 from 95 reviews

This Sourdough Discard Focaccia recipe transforms leftover sourdough starter into a delicious, fluffy, and flavorful Italian flatbread. Featuring a tender crumb, crispy golden crust, and customizable toppings like tomatoes, rosemary, and olives, this focaccia is perfect for sandwiches, snacks, or as a side dish. The dough is enriched with whole wheat flour and olive oil, and benefits from stretch-and-fold techniques and two rises for optimal texture.

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 Baking Ingredients

  • 56 grams olive oil (for coating pans and drizzling on dough)
  • 7 grams flaky sea salt
  • Tomatoes (sliced – quantity as desired)
  • Fresh rosemary (as desired)
  • Onions (sliced – optional)
  • Ground pistachios (optional)
  • Lemons (sliced – optional)
  • Olives (optional)
  • Ground pepper (optional)
  • Garlic (optional)
  • Grapes (optional)

Instructions

  1. Make the dough: Mix the water, instant yeast, honey, and sourdough discard in a large bowl until the discard is fully dissolved with no visible lumps.
  2. Incorporate flours and salt: Fold in the bread flour, whole wheat flour, and salt using a wooden spoon or your hands until all flour is hydrated and the mixture forms a rough dough.
  3. Knead in olive oil: Gradually knead the 56 grams olive oil into the dough until fully absorbed, and the dough feels less greasy and more elastic.
  4. First rest: Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes to begin gluten development.
  5. First set of stretch and folds: Perform one set of stretch and folds: grab a side of dough closest to you, stretch it out gently without tearing, fold it over itself, turn the bowl 90 degrees, and repeat three more times.
  6. Second rest: Cover the bowl again and let the dough rest for another 15 minutes.
  7. Second set of stretch and folds: Complete a second set of stretch and folds as described.
  8. First rise: Cover tightly and let the dough rise at room temperature until it doubles in volume and becomes bubbly, approximately 30 to 45 minutes.
  9. Prepare pans: Line two 9×13 inch baking sheets with aluminum foil or parchment paper and coat the bottoms with about 1 tablespoon (14 grams) olive oil each. Preheat the oven to 425°F (218°C). If baking a single large focaccia, use 28 grams olive oil for coating.
  10. Second rise: Divide the dough into two portions and transfer each onto the prepared pans. Cover with plastic wrap and let rest for 15 minutes.
  11. Stretch dough in pans: After resting, stretch each dough portion to fill the pan edges. Cover again and allow to rise for another 20 minutes or until bubbly.
  12. Assemble and top: Working with one portion at a time, drizzle about 1 tablespoon (14 grams) olive oil over the dough, spreading it evenly with your palm. Use your fingertips to dimple the dough all over until flat. Sprinkle flaky sea salt and arrange your desired toppings such as tomatoes, rosemary, onions, olives, or garlic.
  13. Bake focaccia: Place the baking sheets in the preheated oven and bake for 25 to 30 minutes, or until the focaccia is golden brown on top and cooked through.
  14. Cool: Transfer the focaccia to a cooling rack and let cool for at least 10 minutes before slicing. Allow more cooling time if using for sandwiches.
  15. Store: Best eaten the day it is made, but will keep well for up to 3 days in an airtight container at room temperature. Refrigerate leftovers if toppings prone to spoilage were used.

Notes

  • Using sourdough discard helps reduce waste and adds a subtle tangy flavor to the focaccia.
  • Stretch and fold technique improves the dough’s gluten structure without intensive kneading.
  • Adjust toppings to your preference; feel free to experiment with herbs, nuts, fruits, and vegetables.
  • Ensure the oven is fully preheated before baking for even cooking and a crispy crust.
  • Leftover focaccia can be refreshed by warming it in the oven briefly.
  • For a dairy-free and vegetarian option, omit any non-vegetarian toppings and use plant-based toppings only.

Keywords: sourdough discard, focaccia, Italian bread, baking, homemade bread, stretch and fold, olive oil bread, artisan bread

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