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
Scale
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.
