If you ever wondered what to do with your extra sourdough starter that’s past its prime for baking bread, this Sourdough Discard Focaccia Recipe is your answer. It transforms that leftover discard into a wonderfully tender, flavorful focaccia with a crispy golden crust and a beautifully airy crumb. This recipe offers a vibrant canvas for fresh herbs, crunchy sea salt, and colorful toppings that bring every bite to life. It’s a perfect way to waste nothing while creating something deliciously irresistible for sharing or savoring any time of day.
Ingredients You’ll Need
The magic of this focaccia lies in its few, carefully chosen ingredients that each play a vital role: from building the perfect texture, to layering in subtle sweetness and briny brightness. Getting these essentials right means you’re well on your way to focaccia heaven.
- Water: Hydrates the dough, helping develop that soft, pillowy texture we all love in focaccia.
- Instant yeast: Gives the dough that gentle rise alongside the sourdough discard for lightness.
- Honey (or cane sugar): Adds a hint of sweetness that balances the savory tones.
- Sourdough discard: The star of the show, infusing the focaccia with complex flavor and tender crumb.
- Bread flour: Provides strength and chew for the perfect bite.
- Whole wheat flour: Offers a subtle earthiness and richer color.
- Salt: Enhances all the flavors without overpowering them.
- Olive oil: Enriches the dough with moisture, creating that iconic golden crust and silky crumb.
- Flaky sea salt: Adds a delightful crunch and burst of flavor on top.
- Sliced tomatoes, fresh rosemary, sliced onions, ground pistachios, sliced lemons, olives: These toppings bring freshness, texture, and vibrant color to your focaccia canvas.
How to Make Sourdough Discard Focaccia Recipe
Step 1: Mix the Wet Ingredients
Begin by combining water, instant yeast, honey, and your sourdough discard in a large bowl. Stir the mixture until smooth. This blend creates a lively base that kickstarts fermentation, lending your focaccia that wonderful depth of flavor.
Step 2: Fold in the Flours and Salt
Next, add both bread flour and whole wheat flour, along with salt. Gently fold everything together until fully combined, forming a shaggy dough. This method helps develop initial gluten structure without overworking the dough.
Step 3: Knead in Olive Oil
Pour in the olive oil and knead it into the dough until fully absorbed. This step enriches the dough and locks in moisture, contributing to a silkier texture and the characteristic golden crust once baked.
Step 4: Rest and Stretch
Cover the dough with plastic wrap and let it rest for 15 minutes. Afterwards, perform a stretch and fold to encourage gluten development and even fermentation. Allow it to rest again for another 15 minutes, giving it time to relax and strengthen.
Step 5: First Rise
Let the dough rise at room temperature until it doubles in size, about 30 to 45 minutes. This crucial step helps create that light, airy texture that makes focaccia so irresistible.
Step 6: Prepare Baking Sheets and Preheat Oven
While your dough is rising, brush two baking sheets liberally with olive oil. Preheat your oven to 425°F to ensure it’s hot and ready for baking, locking in moisture and producing a lovely crisp crust.
Step 7: Shape and Rest Again
Divide the risen dough into two portions, transfer them to the oiled pans, and let rest for 15 minutes. This brief rest aids in shaping and makes the dough more manageable when stretching out to fit the pans.
Step 8: Stretch, Rise, and Dimple
Stretch each dough portion gently to fill the pans, cover, and allow another 20 minutes to rise. Before baking, use your fingers to dimple the surface, creating those classic indentations that will hold olive oil and toppings beautifully.
Step 9: Add Olive Oil and Toppings, Then Bake
Drizzle olive oil generously over the dimples, sprinkle flaky sea salt and your favorite toppings such as sliced tomatoes, fresh rosemary, onions, pistachios, lemons, or olives. Bake for 25 to 30 minutes until the focaccia turns a gorgeous golden brown. Cool slightly before slicing and serving.
How to Serve Sourdough Discard Focaccia Recipe
Garnishes
Simple garnishes can transform your focaccia from everyday to extraordinary. Scatter fresh rosemary or thyme leaves for an aromatic touch, or finish with a drizzle of high-quality extra virgin olive oil and a sprinkle of flaky sea salt for that perfect burst of flavor and texture.
Side Dishes
This focaccia pairs wonderfully with a variety of dishes. Use it as a companion to hearty soups, fresh seasonal salads, or charcuterie boards. Its crisp crust and tender inside complement cheeses and cured meats effortlessly, turning any meal into a feast.
Creative Ways to Present
For an artful presentation, cut focaccia into rustic squares and arrange on a wooden board with dipping oils infused with herbs and chili flakes. Alternatively, top it before baking with a colorful medley of vegetables or sprinkle with toasted nuts for a festive, multi-textured delight that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra focaccia, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. This keeps the crust from drying out while maintaining the soft crumb inside.
Freezing
To keep focaccia fresh longer, freeze slices individually wrapped in parchment paper and then in a freezer bag. Frozen focaccia holds well for up to one month and thaws quickly at room temperature when you’re ready to enjoy.
Reheating
Reheat focaccia by placing it in a preheated oven at 350°F for 8 to 10 minutes. This method revives the crisp crust and warm crumb, almost making it feel freshly baked once again. Avoid microwaving as it can create a chewy, less desirable texture.
FAQs
Can I use just sourdough discard without yeast in this recipe?
While sourdough discard does contain some natural yeast, this recipe includes instant yeast to ensure a reliable and timely rise, especially since discard alone can sometimes be inconsistent. The yeast guarantees that perfect light, airy texture expected in focaccia.
What if my sourdough discard is too sour or very liquidy?
If your discard is particularly sour, it will add complexity to the focaccia flavor but can be balanced with honey or sugar. For liquidy discard, gently reduce the water slightly to keep the dough manageable, aiming for a sticky but not overly wet consistency.
Can I customize the toppings to my preference?
Absolutely! The Sourdough Discard Focaccia Recipe is wonderfully versatile. Feel free to experiment with toppings like caramelized onions, sun-dried tomatoes, olives, herbs, nuts, or citrus slices to suit your taste and the season.
How long does it take to prepare this focaccia from start to finish?
The total active preparation time is about 15 to 20 minutes, but including resting and rising times, you’re looking at roughly 50 minutes to 1 hour before baking. It’s a quick and simple recipe considering the depth of flavor and texture it yields.
Is this recipe suitable for beginners?
Yes! This Sourdough Discard Focaccia Recipe is straightforward and forgiving, making it a great project even for novice bakers. The step-by-step resting and folding technique helps develop dough strength without complicated kneading.
Final Thoughts
There’s something truly rewarding about turning what might normally be kitchen waste into a warm, fragrant focaccia that becomes the star of any meal. I can’t recommend this Sourdough Discard Focaccia Recipe enough if you love bread and want to make every ingredient count. Give it a try and enjoy the joyful scent, golden crust, and rich flavors coming fresh out of your oven!
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Sourdough Discard Focaccia Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 50-60 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Sourdough Discard Focaccia recipe transforms your sourdough starter discard into a deliciously soft and airy Italian flatbread, perfect for snacking or serving alongside meals. The focaccia is enriched with olive oil, enhanced with flaky sea salt, and topped with vibrant ingredients like sliced tomatoes, fresh rosemary, onions, pistachios, lemons, and olives, offering a delightful mix of flavors and textures.
Ingredients
Dough
- 452 grams water
- 7 grams instant yeast
- 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
Topping and Finishing
- 7 grams flaky sea salt
- Sliced tomatoes
- Fresh rosemary
- Sliced onions
- Ground pistachios
- Sliced lemons
- Olives
- Additional olive oil for drizzling and preparing pans
Instructions
- Mix Wet Ingredients: In a large bowl, combine water, instant yeast, honey, and sourdough discard. Stir well until the mixture is smooth and uniform.
- Incorporate Dry Ingredients: Fold in the bread flour, whole wheat flour, and salt into the wet mixture. Mix until fully combined and a rough dough forms.
- Knead in Olive Oil: Gradually knead 56 grams of olive oil into the dough, continuing until the oil is completely absorbed and the dough feels elastic and smooth.
- Initial Rest: Cover the bowl with plastic wrap and let the dough rest for 15 minutes to begin gluten development.
- Stretch and Fold: Perform a stretch and fold technique to strengthen the dough’s structure, then cover and rest for another 15 minutes.
- Bulk Fermentation: Allow the dough to rise at room temperature until it doubles in size, approximately 30 to 45 minutes.
- Prepare Baking Sheets and Oven: Oil two baking sheets generously with olive oil. Preheat the oven to 425°F (220°C) for baking.
- Divide and Rest Dough: Divide the risen dough into two equal portions and transfer each to the prepared baking sheets. Let them rest for 15 minutes to relax the dough.
- Shape and Final Proof: Stretch each dough portion gently to fill the pans evenly. Cover and allow them to rise again for 20 minutes.
- Dimpling and Adding Toppings: Use your fingers to dimple the surface of the dough, then drizzle with olive oil and sprinkle flaky sea salt along with your choice of toppings such as sliced tomatoes, fresh rosemary, sliced onions, ground pistachios, sliced lemons, and olives.
- Bake: Place the baking sheets in the preheated oven and bake for 25 to 30 minutes, until the focaccia turns golden brown.
- Cool and Serve: Remove the focaccia from the oven and let it cool slightly before slicing and serving.
Notes
- Using sourdough discard lends a mild tang and helps reduce waste while adding flavor.
- The stretch and fold technique helps develop gluten without intensive kneading.
- Toppings are flexible: mix and match your favorites depending on preference and seasonality.
- Ensure olive oil is used generously to create classic focaccia texture and flavor.
- Allow the dough to rise fully for best airy texture; timing may vary depending on room temperature.
- Flaky sea salt adds a nice finishing crunch and salty contrast to the bread.
- The focaccia is best served fresh but can be reheated or turned into sandwiches the next day.
