Sourdough Discard Focaccia
A comforting and practical focaccia recipe that uses sourdough discard, perfect for any occasion with a satisfying texture and balanced flavor.
Ingredients
Dough Ingredients
- 500 grams 500 grams (4 cups + 3 tablespoons) bread flour for structure
- 450 grams 450 grams (1 ¾ cups + 2 tablespoons) warm water for moisture
- 100 grams 100 grams (½ cup) sourdough starter discard for flavor and texture
- 10 grams 10 grams (2 ½ teaspoons) kosher salt for flavor enhancement
- 6 tablespoons 6 tablespoons extra virgin olive oil for richness
Toppings
- Fresh or dried herbs for sprinkling for flavor
- Additional kosher salt for sprinkling on top for flavor
Instructions
Preparation
- Combine the bread flour and warm water in a large mixing bowl and mix until there are no dry spots of flour.
- Add the sourdough discard and mix until fully integrated.
- Sprinkle kosher salt over the dough and fold it in gently to enhance flavor.
- Drizzle in olive oil and mix until evenly distributed.
- Transfer to a lightly greased bowl, cover and let it rest for about 1 hour for same-day focaccia or refrigerate overnight for up to 12 hours.
Baking
- Pour olive oil onto your baking sheet and gently turn the dough onto the sheet, stretching it into shape.
- Dimple the surface of the focaccia using your fingers.
- Sprinkle herbs and additional salt over the dough surface.
- Preheat your oven to 425°F (220°C) and let the focaccia rest for 20-30 minutes.
- Bake the focaccia until golden brown and firm to the touch, about 30 minutes.
- Allow it to cool slightly before slicing.
Notes
For best results, ensure your sourdough discard is active, and don't skip the resting time. Experiment with different herbs for added flavor. Store leftovers wrapped for up to three days at room temperature, or refrigerate for about a week. Can freeze for up to a month.