Focaccia, the beloved Italian flatbread, is a testament to the beauty of simplicity in baking. Its golden crust, soft interior, and rich olive oil flavor make it a favorite across the world. Now, imagine combining this classic with the tangy, fermented goodness of sourdough discard. Sourdough discard focaccia is not just a delicious way to use up excess starter; it’s a culinary experience that brings together the rustic charm of sourdough with the airy, tender texture of focaccia.
Good
James Beard
bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts.
Whether you’re looking to impress guests, enhance your dinner table, or simply enjoy a satisfying homemade bread, this recipe offers an easy yet rewarding baking adventure. With just a few ingredients and some patience, you can create a focaccia that’s as flavorful as it is versatile.
Why You’ll Love This Sourdough Discard Focaccia Recipe
Waste Not, Want Not: This recipe helps you make the most of your sourdough starter, reducing kitchen waste.
Enhanced Flavor: The sourdough discard adds a subtle, tangy depth that complements the traditional olive oil richness of focaccia.
Perfect Texture: Enjoy a crisp, golden crust with a light, airy crumb that’s perfect for dipping, topping, or eating plain.
Customizable: Focaccia is a blank canvas—whether you prefer simple rosemary and sea salt or more elaborate toppings like olives and cherry tomatoes, the options are endless.
Beginner-Friendly: Even if you’re new to sourdough or bread baking, this recipe is easy to follow and yields impressive results.
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How to Make Sourdough Discard Focaccia
Ingredients
- 1 cup (240g) sourdough discard (unfed)
- 1 1/4 cups (300ml) warm water
- 3 1/2 cups (420g) all-purpose flour
- 1/4 cup (60ml) olive oil (plus more for drizzling)
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast (optional for quicker rise)
- Coarse sea salt for sprinkling
- Fresh rosemary or other herbs for topping (optional)
Instructions
Activate Yeast (Optional): Mix warm water, sugar, and yeast in a bowl. Let it sit for 5 minutes until foamy. This step is optional but speeds up the process.
Mix Wet Ingredients: In a large bowl, combine sourdough discard with the yeast mixture (or just water if not using yeast) and olive oil. Stir until well mixed.
Combine Dry Ingredients: Add flour and salt to the wet mixture. Stir until a shaggy, slightly sticky dough forms.
Knead the Dough: Knead on a floured surface for 5-7 minutes until smooth and elastic, or use the stretch-and-fold method in the bowl.
First Rise: Place dough in an oiled bowl, cover, and let rise at room temperature for 3-4 hours or overnight in the fridge for stronger flavor.
Shape the Dough: Transfer dough to an oiled pan. Gently stretch and press it to fit, creating deep dimples on the surface.
Second Rise: Cover and let rise for 1-2 hours until puffy. Preheat oven to 425°F (220°C).
Prepare for Baking: Drizzle olive oil over the dough, filling the dimples. Sprinkle with sea salt and preferred toppings.
Bake: Bake for 20-25 minutes until golden brown and crispy. The bread should sound hollow when tapped.
Cool and Serve: Cool in the pan for a few minutes, then transfer to a wire rack. Serve warm or at room temperature, enjoying the chewy texture and rich flavor.
Tips For Sourdough Discard Focaccia
Use Plenty of Olive Oil: Don’t skimp on the olive oil—it’s essential for achieving that characteristic focaccia crust and flavor. The oil creates a crisp exterior and adds richness to the bread.
Be Patient with Rising: Allow the dough ample time to rise, especially during the first rise. This helps develop the gluten structure and ensures a light, airy crumb. An overnight rise in the refrigerator will enhance the sourdough flavor.
Create Deep Dimples: The dimples you press into the dough are not just for decoration—they help the olive oil and toppings penetrate the bread, adding flavor and texture.
Experiment with Toppings: While rosemary and sea salt are classic choices, don’t be afraid to experiment. Add cherry tomatoes, olives, garlic, caramelized onions, or even thin slices of potato for a gourmet touch.
Store Properly: Focaccia is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. To reheat, simply warm it in the oven to restore its crispy texture.
Bread is the king of the table and all else is merely the court that surrounds the king.
Louis Bromfield
Recipe FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour in this recipe. It will give the focaccia a denser texture and a slightly nuttier flavor.
Do I have to use yeast in this recipe?
No, the yeast is optional. The sourdough discard alone can leaven the dough, though using yeast will speed up the rising process and result in a slightly lighter bread.
How should I store leftover focaccia?
Store leftover focaccia in an airtight container at room temperature for up to 2 days. If you need to store it longer, wrap it in plastic wrap and freeze it. To serve, thaw and reheat in the oven.
Can I make the dough ahead of time?
Absolutely! You can make the dough a day in advance and let it rise slowly in the refrigerator. This not only fits into your schedule better but also enhances the flavor of the bread.
What can I do with leftover focaccia?
Leftover focaccia is great for sandwiches, as a base for bruschetta, or even cut into cubes and toasted to make croutons for salads and soups.
Sourdough Discard Focaccia: A Chewy and Flavorful Bread
Equipment
- – Mixing bowls
- Wooden spoon or dough hook
- – Measuring cups and spoons
- Baking sheet or focaccia pan
- Parchment paper
Ingredients
- 1 cup 240g sourdough discard (unfed)
- 1 1/4 cups 300ml warm water
- 3 1/2 cups 420g all-purpose flour
- 1/4 cup 60ml olive oil (plus more for drizzling)
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast optional for quicker rise
- Coarse sea salt for sprinkling
- Fresh rosemary or other herbs for topping optional
Instructions
- Activate Yeast (Optional): Mix warm water, sugar, and yeast in a bowl. Let it sit for 5 minutes until foamy. This step is optional but speeds up the process.
- Mix Wet Ingredients: In a large bowl, combine sourdough discard with the yeast mixture (or just water if not using yeast) and olive oil. Stir until well mixed.
- Combine Dry Ingredients: Add flour and salt to the wet mixture. Stir until a shaggy, slightly sticky dough forms.
- Knead the Dough: Knead on a floured surface for 5-7 minutes until smooth and elastic, or use the stretch-and-fold method in the bowl.
- First Rise: Place dough in an oiled bowl, cover, and let rise at room temperature for 3-4 hours or overnight in the fridge for stronger flavor.
- Shape the Dough: Transfer dough to an oiled pan. Gently stretch and press it to fit, creating deep dimples on the surface.
- Second Rise: Cover and let rise for 1-2 hours until puffy. Preheat oven to 425°F (220°C).
- Prepare for Baking: Drizzle olive oil over the dough, filling the dimples. Sprinkle with sea salt and preferred toppings.
- Bake: Bake for 20-25 minutes until golden brown and crispy. The bread should sound hollow when tapped.
- Cool and Serve: Cool in the pan for a few minutes, then transfer to a wire rack. Serve warm or at room temperature, enjoying the chewy texture and rich flavor.
Notes
- The yeast is optional but can help speed up the rising process.
- For a stronger sourdough flavor, allow the dough to rise in the fridge overnight.
- Adjust the amount of flour based on the hydration level of your discard.
Calories: 210 | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4.5g | Sodium: 300mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0mg | Calcium: 10mg | Iron: 2mg
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