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Sourdough Discard Focaccia

This easy Sourdough Discard Focaccia brings a delightful aroma and complex flavor to your kitchen, utilizing sourdough discard in a fluffy, golden bread.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Bread, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough 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.
Toppings
  • 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.

Method
 

Make the Dough
  1. Mix the water, instant yeast, honey, and sourdough discard in a large bowl until smooth.
Incorporate the Flours
  1. Gradually fold in the bread flour, whole wheat flour, and salt until fully hydrated.
Knead in the Olive Oil
  1. Add the olive oil and knead until absorbed. The dough will feel greasy initially.
Rest
  1. Cover the bowl with plastic wrap and let it rest for 15 minutes.
Stretch and Fold
  1. Stretch and fold the dough in the bowl, repeating four times while turning the bowl.
Second Rest
  1. Cover and let the dough rest for another 15 minutes.
Repeat Stretching
  1. Perform another stretch and fold.
First Rise
  1. Allow the dough to rise until doubled in size, about 30 to 45 minutes.
Prep Your Pans
  1. Line baking sheets with foil or parchment and grease with olive oil. Preheat oven to 425°F (220°C).
Second Rise
  1. Divide the dough into two portions and transfer to prepared pans.
Shape the Dough
  1. Gently stretch each portion to fit the pan's edges and let rise for 20 minutes.
Assemble and Top
  1. Drizzle olive oil over the dough, dimple with fingertips, and add toppings.
Bake
  1. Bake for 25 to 30 minutes until golden brown.
Cool and Slice
  1. Transfer to a cooling rack and allow cooling for about 10 minutes before slicing.

Notes

Experiment with different toppings and consider adding minced garlic for extra flavor. For a crispier crust, increase baking time slightly.