Sourdough Discard Focaccia Recipe
Learn how to make an easy and fluffy sourdough discard focaccia with this simple recipe. Perfect for using up sourdough discard and baking a delicious, golden crusted bread!
Equipment
- Large Mixing Bowl – For mixing the dough.
- Measuring Cups and Spoons – For accurate measurements of ingredients.
- 9x13-inch Baking Dish – To bake the focaccia.
- Kitchen Towel or Plastic Wrap – To cover the dough during the rise.
- Wooden Spoon or Spatula – For mixing the dough.
- Oven – Preheated to 425°F (220°C) for baking.
- Baking Sheet (Optional) – If you want to bake multiple focaccias or need to transfer the focaccia.
- Wire Rack – For cooling the focaccia after baking.
- Wire Rack – For cooling the focaccia after baking.
Ingredients
- All-purpose flour2½ cups (300g)Can sub part with bread flour
- Warm water1 cup (240ml)Not too hot
- Sourdough discard1 cup (240g)Unfed, room temp
- Olive oil¼ cup (60ml)Plus more for greasing
- Salt1½ tspSea salt preferred
- Instant yeast (optional)1 tspSpeeds up rise, optional
- Toppings (rosemary, etc)As desiredHerbs, garlic, tomatoes, etc.
Instructions
- Mix the Dough:In a large bowl, combine 1 cup of warm water, 1 cup of sourdough discard, and ¼ cup olive oil. Stir until mixed.Add 2½ cups flour and 1½ teaspoons salt. Mix until the dough is sticky. (Optional: Add 1 teaspoon instant yeast to speed up the rise.)
- First Rise:Cover the bowl with a towel and let the dough rise for 4–6 hours at room temperature, or overnight in the fridge.
- Prepare the Pan:Grease a 9x13-inch pan with olive oil.
- Shape the Dough:Transfer the dough to the greased pan and gently stretch it to fill the pan.
- Second Rise:Cover the pan and let the dough rise for 1–2 hours until puffed and bubbly.
- Add Toppings:Preheat the oven to 425°F (220°C).Drizzle olive oil on top of the dough, then press dimples into it with your fingers. Add rosemary, sea salt, or other toppings of your choice.
- Bake:Bake for 20–25 minutes until the focaccia is golden brown and crispy.
- Cool and Serve:Let it cool for a few minutes, then slice and serve warm!
Notes
- Room Temperature Discard: Use sourdough discard at room temperature for the best results.
- Optional Yeast: Add 1 teaspoon instant yeast to speed up the rise if needed.
- Cold Fermentation: For more flavor, refrigerate the dough overnight after the first rise.
- Flour Options: You can swap half of the all-purpose flour with whole wheat flour for a different texture.
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Toppings: Customize with toppings like rosemary, garlic, olives, or cheese. Just avoid too much moisture.
