Sourdough Discard Focaccia Recipe

Welcome to Eatimi! I’m Olivia Hart — a home cook who believes delicious food doesn’t need complicated techniques. Here I share easy everyday recipes, family meals, quick ideas for busy days and helpful kitchen tips to make cooking simple and fun. My goal is to help you feel confident in the kitchen and enjoy homemade food with joy, comfort and love. 💛

There’s something incredibly satisfying about baking bread, especially focaccia. Many home bakers feel an instant connection to this flat Italian bread. It offers endless possibilities for toppings and a delightful texture. One of my favourite ways to make focaccia is with sourdough discard.

Using sourdough discard not only reduces waste but also enhances the flavour of the bread. Each bite reveals a symphony of tastes, with an airy and chewy texture that invites you back for another slice. With a mix of olive oil and fresh toppings, focaccia transforms into a canvas of culinary creativity.

This sourdough discard focaccia recipe seamlessly blends simplicity with the art of baking. Even if you’re new to baking, this focaccia offers a friendly introduction. Let’s dive into the details of creating this mouth-watering treat right in your own kitchen.

Part 1 — Understanding Sourdough Discard Focaccia

Fundamentals

Sourdough discard focaccia takes the basic principles of focaccia and infuses them with the distinct tang of sourdough. The magic begins with a few key components: flour, water, and yeast, with the addition of sourdough starter discard serving as a flavour enhancer.

With instant yeast initiating the rise, the dough achieves a light and airy structure. The combination of bread flour and whole wheat flour not only lends the focaccia its character but also ensures a satisfying bite. Olive oil throughout the process enriches the dough, yielding a tender loaf.

Focaccia is incredibly versatile. You can decorate your dough with whatever toppings you love. From fresh herbs to roasted garlic, the options are endless. The focus here is on creating a wonderfully baked base that everyone can enjoy.

Preparation/Setup

Before you start, gather your ingredients. You’ll need 452 grams of water, 7 grams of instant yeast, 42 grams of honey or cane sugar, and 170 grams of sourdough discard. For the flour, have 540 grams of bread flour and 90 grams of whole wheat flour ready alongside 12 grams of salt. Don’t forget 112 grams of olive oil, with half reserved for the pan.

Ensure you’ve got your workspace clear, with bowls, a baking sheet, and plastic wrap handy. Prepping your area will make the process smoother and more enjoyable. Once everything is in place, you’re ready to embark on this focaccia baking adventure.

Ingredients

• Water: 452 grams
• Instant Yeast: 7 grams (1 packet)
• Honey or Cane Sugar: 42 grams
• Sourdough Discard: 170 grams
• Bread Flour: 540 grams
• Whole Wheat Flour: 90 grams
• Salt: 12 grams
• Olive Oil: 112 grams (56 grams for the dough, 56 grams for the pan)
• Flaky Sea Salt: 7 grams
• Toppings: Sliced tomatoes, fresh rosemary, sliced onions, ground pistachios, sliced lemons, olives, ground pepper, garlic, grapes.

Directions

1. Mix the water, instant yeast, honey, and sourdough discard in a large bowl until no traces of the discard remain.
2. Fold in the bread flour, whole wheat flour, and salt. Mix until all the flour hydrates.
3. Knead in olive oil until absorbed. The dough will feel less greasy as it absorbs the oil.
4. Cover the bowl with plastic wrap and allow the dough to rest in a warm place for 15 minutes.
5. Perform one set of stretch and folds by stretching and folding the dough over itself, rotating the bowl, and repeating three more times.
6. Cover again and rest for another 15 minutes.
7. Complete one more set of stretch and folds and cover the bowl. Allow the dough to rise at room temperature until doubled in size, approximately 30 to 45 minutes.
8. Line your baking sheets and coat the bottoms with about 1 tablespoon of olive oil.
9. Divide the dough into two portions and transfer each to the prepared pans, covering with plastic wrap for another 15 minutes.
10. After resting, stretch the dough to the edges of the pan and cover once more, allowing it to rise for an additional 20 minutes until bubbly.
11. Pour about 1 tablespoon of olive oil over one portion of dough, spread it, and use your fingertips to dimple the surface.
12. Sprinkle flaky sea salt and arrange toppings on the dough.
13. Bake for 25 to 30 minutes, or until golden brown.
14. Transfer to a cooling rack and let cool for 10 minutes before slicing.

Part 2 — Elevating Your Focaccia Game

Technique

The technique involved in making focaccia primarily revolves around hydration and gluten development. This recipe encourages flexible methods, like stretch and folds, as they allow the dough to strengthen without traditional kneading. The high hydration level creates that delightful open crumb structure.

Each fold incorporates air and strengthens the dough without overwhelming it. This approach suits beginners as it simplifies the process while still yielding impressive results.

Tips/Tricks

1. Temperature Matters: A warm environment helps the dough rise effectively. If your kitchen is cool, consider using your oven’s low setting for a brief period before turning it off and placing the dough inside.

2. Topping Choices: Experiment with various toppings. Seasonal vegetables, different types of cheese, or even herbs from your garden can elevate the focaccia further.

3. Dimpling Technique: The dimpling not only adds visual appeal but allows toppings to nestle into the dough, enhancing every bite while preventing them from sliding off during baking.

4. Taste Testing: Have a slice warm from the oven with olive oil for dipping. Sampling the focaccia highlights its delightful texture and flavour.

Part 3 — Perfecting Your Focaccia Recipe

Perfecting Results

Perfect focaccia should boast a crispy exterior and a soft, airy interior. To achieve this, keep an eye on your baking time. Each oven behaves differently, so adjust as necessary to avoid overcooking.

When finished, the bread should sound hollow when tapped on the bottom—a clear sign you’ve achieved that ideal crust. Allowing it to cool slightly before slicing ensures that you don’t squash the deliciousness inside.

Troubleshooting/Variations

If your focaccia flattens, it might have risen too much. Keep an eye on the dough during its second rise to prevent over-proofing. Likewise, if it turns out too dense, check your flour measurements and ensure your yeast is active.

For a sweet twist, sprinkle some sugar and cinnamon before baking for a dessert version. Alternatively, experiment with toppings like caramelised onions or a blend of fresh herbs for a unique take on traditional focaccia.

Part 4 — Serving Your Focaccia

Serving/Presentation

Slice the focaccia into squares or triangles and serve warm. Garnish with fresh herbs to elevate its presentation. A drizzle of extra virgin olive oil over the top enhances the flavour while making the focaccia look inviting.

You can also pair slices with a range of accompaniments, like dips such as hummus or vibrant salads for a delightful spread. This makes focaccia perfect for sharing at gatherings or enjoying as a meal.

Pairings/Storage

While focusing on delicious sides, consider serving focaccia alongside fresh salads or soups. A robust vegetable soup pairs nicely with the bread’s texture, offering a comforting dinner option.

Store any leftover focaccia in an airtight container at room temperature, where it remains fresh for a couple of days. For longer storage, slice and freeze it. You can reheat the slices later for a quick treat or snack.

Conclusion

Crafting sourdough discard focaccia combines the art of baking with the joy of creating something delicious. The deep flavours mingling with fresh toppings offer an ideal balance of textures and tastes. Capturing a slice of focaccia is not just about baking; it’s about enjoyment, experimentation, and sharing. Embrace the joy that comes with your creation, and savour every bite of your homemade focaccia masterpiece.

Sourdough Discard Focaccia

Delicious and easy sourdough discard focaccia, perfect for showcasing your favorite toppings while reducing kitchen waste.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Course: Bread, Snack

Cuisine: Italian

Calories: 220

Ingredients Method Notes

Ingredients  

Dough Ingredients

• 452 grams Water
• 7 grams Instant Yeast (1 packet)
• 42 grams Honey or Cane Sugar
• 170 grams Sourdough Discard
• 540 grams Bread Flour
• 90 grams Whole Wheat Flour
• 12 grams Salt
• 112 grams Olive Oil (56 grams for the dough, 56 grams for the pan)
• 7 grams Flaky Sea Salt

Toppings

• Sliced tomatoes
• Fresh rosemary
• Sliced onions
• Ground pistachios
• Sliced lemons
• Olives
• Ground pepper
• Garlic
• Grapes

Method 

Preparation

1. Mix the water, instant yeast, honey, and sourdough discard in a large bowl until no traces of the discard remain.
2. Fold in the bread flour, whole wheat flour, and salt. Mix until all the flour hydrates.
3. Knead in olive oil until absorbed. The dough will feel less greasy as it absorbs the oil.
4. Cover the bowl with plastic wrap and allow the dough to rest in a warm place for 15 minutes.
5. Perform one set of stretch and folds by stretching and folding the dough over itself, rotating the bowl, and repeating three more times.
6. Cover again and rest for another 15 minutes.
7. Complete one more set of stretch and folds and cover the bowl. Allow the dough to rise at room temperature until doubled in size, approximately 30 to 45 minutes.

Baking

1. Line your baking sheets and coat the bottoms with about 1 tablespoon of olive oil.
2. Divide the dough into two portions and transfer each to the prepared pans, covering with plastic wrap for another 15 minutes.
3. After resting, stretch the dough to the edges of the pan and cover once more, allowing it to rise for an additional 20 minutes until bubbly.
4. Pour about 1 tablespoon of olive oil over one portion of dough, spread it, and use your fingertips to dimple the surface.
5. Sprinkle flaky sea salt and arrange toppings on the dough.
6. Bake for 25 to 30 minutes, or until golden brown.
7. Transfer to a cooling rack and let cool for 10 minutes before slicing.

Notes

For best results, ensure your kitchen is warm during the dough rising process. Experiment with toppings to customize your focaccia.