Name: Sourdough Discard Focaccia
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 452 grams water (This base ingredient adds moisture and creates the perfect environment for yeast activity.); 7 grams instant yeast (Provides the essential rise and airy texture.); 42 grams honey (Adds sweetness and helps to activate the yeast.); 170 grams sourdough discard (Enhances the dough’s complexity and reduces waste.); 540 grams bread flour (Provides strength and structure.); 90 grams whole wheat flour (Adds nutty flavor and extra texture.); 12 grams salt (Essential for flavor and regulates yeast activity.); 56 grams olive oil (Adds richness and helps create a crispy crust.); 56 grams olive oil (for the pan) (For greasing the baking sheets.); 7 grams flaky sea salt (Sprinkled on top for flavor and presentation.); tomatoes (sliced) (Juicy toppings that add freshness.); fresh rosemary (Enhances flavor with a Mediterranean touch.); onions (sliced) (Adds layers of sweet flavor.); ground pistachios (For a nutty crunch.); lemons (sliced) (Provides refreshing contrast.); olives (Briny and flavorful.); ground pepper (Adds a kick of spice.); garlic (Infuses the dough with savory aroma.); grapes (Provides a hint of sweetness.)

Sourdough Discard Focaccia Recipe brings an irresistible aroma to your kitchen, enveloping your senses with the warm scent of freshly baked bread and a hint of olive oil. This recipe is an exceptional way to utilize your sourdough discard, making it both resourceful and delicious. The golden crust, paired with its soft and airy interior, will have you reminiscing of cozy family gatherings and comforting meals. Plus, it’s incredibly easy to make, making it a perfect dish for bakers of all levels. In this step-by-step guide, you’ll find a simple path to achieving that perfect focaccia.

Ingredients

452 grams water – This base ingredient adds moisture and creates the perfect environment for yeast activity.
7 grams instant yeast (1 packet) – Provides that essential rise and airy texture, turning the dough into fluffy perfection.
42 grams honey (or cane sugar) – Adds a touch of sweetness and helps to activate the yeast beautifully.
170 grams sourdough discard – Packed with flavor, the discard not only reduces waste but enhances the dough’s complexity.
540 grams bread flour – This flour provides strength and structure, giving your focaccia that lovely chew.
90 grams whole wheat flour – Adds nutty flavor and a bit of extra texture for a wholesome bite.
12 grams salt – Essential for flavor and helps to regulate yeast activity in the dough.
56 grams olive oil – Adds richness and helps create that beautifully crispy crust.
56 grams olive oil (for the pan) – Extra oil for greasing the baking sheets, resulting in an easier release and a richer flavor.
7 grams flaky sea salt – Sprinkled on top for a burst of flavor and a beautiful finish.
Tomatoes (sliced) – Juicy and flavorful, perfect toppings that add freshness.
Fresh rosemary – Aromatic herbs that enhance the bread’s flavor with a Mediterranean touch.
Onions (sliced) – Sweet when cooked, they add layers of flavor.
Ground pistachios – For a nutty crunch that takes the focaccia to the next level.
Lemons (sliced) – Zesty and bright, they provide a refreshing contrast.
Olives – Briny and flavorful, olives bring a delightful Mediterranean flavor.
Ground pepper – Adds a kick of spice to complement the other flavors.
Garlic – Infuses the dough with a savory aroma, elevating every bite.
Grapes – For a hint of sweetness and surprise in each piece.

Step-by-Step Directions

Make the dough: Begin by mixing the water, instant yeast, honey, and sourdough discard in a large bowl. Stir until there are no traces of the discard remaining, creating a smooth mixture.

Incorporate the flours: Gradually fold in the bread flour, whole wheat flour, and salt. Use a wooden spoon or your hands to mix until all of the flour is fully hydrated. You want the dough to be cohesive and slightly sticky.

Knead in the olive oil: Add the olive oil and knead it into the dough until absorbed. The dough will initially feel greasy but will become less so as it incorporates the oil beautifully.

Rest: Cover the bowl with plastic wrap and let it rest in a warm place for 15 minutes. This short break allows the gluten to relax.

Stretch and fold: After the rest period, it’s time for the first stretch and fold. With the dough still in the bowl, pick up the side closest to you and stretch it as much as possible without tearing. Fold it over itself. Turn the bowl 90 degrees and repeat three more times.

Second rest: Cover the bowl again with plastic wrap and let it rest for another 15 minutes to allow the gluten to develop more.

Repeat stretching: Perform another stretch and fold and then cover once more with plastic wrap.

First rise: Allow the dough to rise at room temperature until it has doubled in size, which should take about 30 to 45 minutes. You’ll notice it becoming bubbly and puffy, a joyful sight.

Prep your pans: Line two 9 by 13-inch baking sheets with aluminum foil or parchment paper. Grease the bottom of each with about 1 tablespoon (14 grams) of olive oil. Preheat your oven to 425°F (220°C). If you’re aiming for one large focaccia, use 28 grams of olive oil for the single pan.

Second rise: Divide the dough into two equal portions. Carefully transfer each portion to the prepared pans. Cover with plastic wrap and let it rest for 15 minutes.

Shape the dough: After the rest, gently stretch each portion to fit the edges of the pan. Cover them again and let them rise for another 20 minutes or until they look bubbly.

Assemble and top: Working with one batch of dough at a time, drizzle about 1 tablespoon (14 grams) of olive oil over the surface. Use the palm of your hand to spread the oil evenly. With your fingertips, dimple the dough all over, creating little pockets.

Add your toppings: Sprinkle flaky sea salt over the top and add your chosen toppings, like sliced tomatoes, fresh rosemary, onions, ground pistachios, or olives, to make your focaccia uniquely yours.

Bake: Place the baking sheets in the oven and bake for 25 to 30 minutes or until the focaccia is beautifully golden brown and fragrant.

Cool and slice: Once baked, transfer to a cooling rack. Allow cooling for about 10 minutes—longer if using for sandwiches—before slicing into generous pieces.

Storage: This focaccia is best enjoyed the same day it’s baked but can be stored in an airtight container at room temperature for up to three days. For topped focaccia, refrigerate in an airtight container.

Tips & Tricks

Experiment with different toppings. Feel free to get creative with herbs, vegetables, or cheeses that you love to mix into your focaccia.
If you want a little extra flavor, consider adding minced garlic to the dough.
To create a crispier crust, you can increase the baking time slightly, just watch carefully to prevent burning.
If you have a food scale, weighing your ingredients can yield more precise results.

Serving Suggestions & Pairings

Sourdough Discard Focaccia is incredibly versatile! Serve it warm with a drizzle of olive oil and balsamic vinegar for dipping, or enjoy it alongside a fresh salad for a light meal. It’s perfect for soaking up soup or stews, and pairs wonderfully with a charcuterie board featuring cheeses, fruits, and cured meats for a festive spread.

Nutritional Information

Each slice of focaccia typically contains around 180 calories. This lightly enriched bread provides carbohydrates for energy, some protein for muscle repair, and healthy fats from olive oil. Enjoying focaccia in moderation can fit into a balanced diet, especially when complemented by fresh vegetables and proteins.

Storing Tips & Variations

To store, keep the focaccia wrapped in plastic or placed in an airtight container at room temperature. For longer storage, consider freezing portions. Assuming the focaccia is sliced, wrap it tightly in plastic wrap and place it in a freezer-friendly container. Reheat in an oven or toaster oven straight from the freezer for a quick, hearty snack. Variations include adding different flours or incorporating spices such as rosemary or garlic directly into the dough for added depth.

Conclusion

I encourage you to try this Sourdough Discard Focaccia Recipe and experience the delightful aroma and taste that comes from your kitchen. It’s a comforting dish perfect for any occasion, and you’ll relish the process of creating something yummy and satisfying. Don’t forget to share your experience and what toppings you chose to create your unique focaccia!

FAQs

Can I make this focaccia with regular yeast instead of instant?
Yes, you can use active dry yeast; just make sure to dissolve it in warm water (about 110°F) first before mixing it into the other ingredients.

Do I need to let the dough rest overnight?
No, this recipe is designed for same-day baking, but you can prepare the dough ahead of time and store it in the fridge to slow down fermentation if you prefer.

What can I use if I don’t have sourdough discard?
If you don’t have sourdough discard, you can use an equal amount of all-purpose flour and water combined to maintain the overall hydration.

Can I add cheese to the focaccia?
Absolutely! Sprinkling grated Parmesan, feta, or mozzarella on top before baking adds a delicious cheesy flavor.

Why is my focaccia not rising well?
Make sure your yeast is fresh and your dough is kept in a warm environment. If the dough doesn’t rise as desired, giving it more time can help it aerate and expand.

This Sourdough Discard Focaccia is a fantastic way to reduce waste while creating a delicious masterpiece that will impress your friends and family alike!