Sourdough Discard Focaccia Recipe is a delightful way to use up that precious sourdough discard while creating a delectable, fluffy bread that is sure to impress your family and friends. The aroma of freshly baked focaccia wafting through your kitchen is undeniably comforting, making this bread not just a treat for the taste buds but also a warm embrace for the soul. This Recipe is both easy and rewarding, perfect for beginners and seasoned bakers alike. Follow this Step-by-Step guide, and you’ll have a golden, crispy, and airy focaccia that can stand beautifully on its own or be transformed into mouthwatering sandwiches.
Ingredients
To craft your Sourdough Discard Focaccia, gather the following ingredients:
- 452 grams water – crystal-clear and refreshing, providing the necessary hydration for the dough.
- 7 grams instant yeast (1 packet) – this tiny powerhouse will help your focaccia rise, making it delightfully fluffy.
- 42 grams honey (or cane sugar) – sweet and sticky, adding a hint of natural sweetness to balance the savory elements.
- 170 grams sourdough discard – a tangy reminder of the fermentation process, giving your focaccia depth and character.
- 540 grams bread flour – the backbone of your focaccia, providing structure and chewiness.
- 90 grams whole wheat flour – nutty and wholesome, enhancing both flavor and nutrition.
- 12 grams salt – for that essential savory flavor, making every bite a delight.
- 56 grams olive oil – golden liquid gold, enriching your dough with flavor and tenderness.
- 7 grams flaky sea salt – to sprinkle on top for an extra crunch and burst of flavor.
- Toppings: sliced tomatoes, fresh rosemary, sliced onions, ground pistachios, sliced lemons, olives, ground pepper, garlic, and grapes – juicy, aromatic, and vibrant additions that make your focaccia visually and texturally appealing.
Step-by-Step Directions
Make the Dough
Begin by mixing the water, instant yeast, honey, and sourdough discard in a large bowl until no traces of the discard remain. The mixture should be smooth and homogenous. Next, fold in the bread flour, whole wheat flour, and salt. Use a wooden spoon or your hands to mix until all the flour is hydrated. You’ll notice the transformation as the mixture becomes a cohesive dough.
Knead the 56 grams of olive oil into the dough until it is absorbed. At first, the dough may feel greasy, but gradually, it will become less oily as the dough picks up the oil. After this, cover the bowl with plastic wrap and let it rest in a warm place for 15 minutes.
Stretch and Fold
After the 15-minute rest, it’s time to do a set of stretch and folds. Inside the bowl, pick up the side of the dough closest to you using your fingertips, stretch it as far as you can without tearing it, and fold it over itself. Rotate the bowl 90 degrees and repeat this process three more times. This technique helps to strengthen the dough, so don’t skip it!
Cover the bowl with plastic wrap again and let it rest in a warm place for another 15 minutes. After this, perform one more set of stretch and folds, then cover it again with the plastic wrap.
First Rise
Let the dough rise at room temperature until it doubles in volume, which will take about 30 to 45 minutes. As it rises, watch for those delightful bubbles forming, signaling a perfect fermentation process.
Prep
While the dough rises, line two 9 by 13 baking sheets with aluminum foil or parchment paper. Coat the bottom of each sheet pan with about 1 tablespoon (14 grams) of olive oil. Preheat your oven to 425°F. If you choose to bake one large focaccia, coat the bottom of the pan with 28 grams of olive oil instead.
Second Rise
After the first rise, divide the dough into two equal portions. Transfer each portion onto the prepared pans. Cover the pans with plastic wrap and let the dough rest for 15 minutes. Once the rest period is over, stretch the dough out to reach the edges of the pan. Cover the dough once more and let it rise for an additional 20 minutes or until it appears bubbly and poofy.
Assemble and Top
Working with one portion of dough at a time, drizzle about 1 tablespoon (14 grams) of olive oil over the dough. Gently spread the oil around using your palm, ensuring the surface is evenly coated. Using your fingertips, gently dimple the dough all over, ensuring it gets nice and flat.
Sprinkle flaky sea salt and arrange your desired toppings over the dough, embracing the flavors you’ve prepared. Repeat these steps with the remaining portion of dough.
Bake
With both baking sheets prepared, transfer them to the oven and bake for 25 to 30 minutes, or until the focaccia achieves a beautiful golden-brown color. Your kitchen will soon be filled with the enticing aroma of freshly baked bread.
Enjoy
Once baked, transfer the focaccias onto a cooling rack. Allow them to cool for about 10 minutes before slicing—if you’re using them for sandwiches, let them cool a bit more for easier handling. Enjoy the satisfying crunch and deliciousness of your own Sourdough Discard Focaccia!
Store
This focaccia tastes best when freshly baked but can stay fresh for up to 3 days when stored in an airtight container at room temperature. If you used toppings, be sure to refrigerate any leftover slices in an airtight container.
Tips & Tricks
- For extra flavor, consider adding rosemary into the dough during the mixing stage.
- You can easily turn this focaccia into a sandwich bread by slicing it thinner.
- If you want a more artisan-style crust, sprinkle some water in the oven before baking for added steam.
- Experiment with toppings—try using different herbs or cheeses to customize your focaccia.
- Leftover bread can be made into croutons or breadcrumbs!
Serving Suggestions & Pairings
Sourdough Discard Focaccia is wonderfully versatile! It’s perfect served warm with a drizzle of olive oil for dipping, paired alongside a hearty soup or salad, or even as the star of a sandwich with fresh fillings like roasted vegetables, cheeses, or meats. Ideal for brunches, picnics, or casual family dinners, this loaf serves as a comforting centerpiece.
Nutritional Information
One piece of focaccia (about 100 grams) contains approximately:
- Calories: 280
- Total Fat: 10 g
- Saturated Fat: 1.5 g
- Cholesterol: 0 mg
- Sodium: 330 mg
- Total Carbohydrates: 40 g
- Dietary Fiber: 2 g
- Sugars: 1 g
- Protein: 6 g
Keep in mind that while this focaccia is delicious, balanced eating should include a variety of foods.
Storing Tips & Variations
To store your focaccia, place slices in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices, wrapping them tightly in plastic wrap and then placing them in a freezer bag. To reheat, pop the slices in the oven or toaster for a quick warm-up.
You can also try variations of this recipe by adding different herbs like thyme or basil, or experimenting with cheeses like feta or mozzarella for a cheesy focaccia experience.
Conclusion
Sourdough Discard Focaccia is not just a delicious bread; it is a culinary adventure that welcomes creativity and experimentation. Ideal for both everyday meals and special occasions, this focaccia is an invitation to gather around the table and share good food with great company. So grab your ingredients, follow this easy guide, and enjoy the process of creating something truly delightful that you and your loved ones will savor.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour for bread flour, but the texture may be less chewy. Bread flour has a higher protein content, which contributes to better gluten development.
2. How can I make my focaccia more flavorful?
Incorporating herbs directly into the dough, using infused oils, or creating flavorful toppings (like caramelized onions and cheeses) can elevate the taste. Don’t be afraid to get creative!
3. What can I use instead of honey?
Cane sugar works well as a substitute for honey. You can also use maple syrup or agave syrup if desired.
4. Is there a gluten-free version of focaccia?
Yes, you can use a gluten-free flour blend to make focaccia, but you may need to add a binding agent like xanthan gum to achieve the right texture.
5. Can I double the recipe?
Absolutely! You can double the measurements and use larger pans or bake in batches. Just remember to adjust baking time as needed for larger quantities.
Sourdough Discard Focaccia
Ingredients
Method
- Mix water, instant yeast, honey, and sourdough discard in a large bowl until smooth.
- Fold in bread flour, whole wheat flour, and salt until combined.
- Knead in olive oil until absorbed.
- Cover with plastic wrap and let rest for 15 minutes.
- Perform a set of stretch and folds every 15 minutes, for a total of two sets.
- Cover and let rest after each set.
- Let the dough rise at room temperature until doubled in volume, about 30-45 minutes.
- Line baking sheets with aluminum foil or parchment paper and coat with olive oil.
- Preheat the oven to 425°F.
- Divide dough into two portions and transfer to prepared pans.
- Let rest for 15 minutes, then stretch to the edges of the pan.
- Let rise again for 20 minutes.
- Drizzle olive oil over the dough and dimple it with your fingertips.
- Add flaky sea salt and toppings of your choice.
- Bake in the oven for 25-30 minutes until golden brown.
- Cool on a rack for 10 minutes before slicing.
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