Description
This Sourdough Discard Focaccia is a flavorful, fluffy flatbread that creatively uses sourdough discard along with instant yeast and honey for a perfectly airy texture. Topped with olive oil, flaky sea salt, and your choice of fresh toppings like rosemary, tomatoes, olives, and garlic, this focaccia is ideal for sandwiches or as an accompaniment to meals. Baked to golden perfection with a crispy crust and tender crumb, it’s a delicious way to reduce waste and savor handmade bread at home.
Ingredients
Scale
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
- 56 grams olive oil (for kneading into dough)
Topping and Finishing Ingredients
- 56 grams olive oil (for oiling pans and drizzling on top)
- 7 grams flaky sea salt
- Tomatoes (sliced, optional)
- Fresh rosemary (optional)
- Onions (sliced, optional)
- Ground pistachios (optional)
- Lemons (sliced, optional)
- Olives (optional)
- Ground pepper (optional)
- Garlic (optional)
- Grapes (optional)
Instructions
- Make the dough: In a large bowl, mix the water, instant yeast, honey, and sourdough discard until no traces of discard remain, creating a smooth starter mixture.
- Add flours and salt: 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, forming a shaggy dough.
- Knead in olive oil: Gradually knead 56 grams of olive oil into the dough until fully absorbed; the dough will feel less greasy as the oil incorporates.
- Initial rest: Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes to start gluten development.
- First stretch and fold set: Perform one set of stretch and folds by lifting the side of the dough closest to you, stretching it gently without tearing, folding it over itself, and then rotating the bowl 90 degrees and repeating three more times.
- Rest again: Cover the dough and let it rest for another 15 minutes in a warm spot.
- Second stretch and fold set: Complete one more set of stretch and folds to further develop gluten structure, then cover the bowl tightly.
- First rise: Allow the dough to rise at room temperature until it has doubled in volume and appears bubbly, approximately 30 to 45 minutes.
- Prepare pans and oven: Line two 9×13 inch baking sheets with aluminum foil or parchment paper. Coat the bottom of each pan with about 14 grams (1 tablespoon) of olive oil. Preheat the oven to 425°F (220°C). If baking one large focaccia instead, use 28 grams of olive oil to coat the pan.
- Divide dough and second rise: Divide the dough into two equal portions and transfer each onto the prepared pans. Cover with plastic wrap and let rest for 15 minutes.
- Stretch dough in pans: After resting, stretch each dough portion out to fill the edges of the pans. Cover again and allow the dough to rise for another 20 minutes or until bubbly.
- Assemble and top: Work with one portion at a time, pouring about 14 grams (1 tablespoon) of olive oil over the dough and spreading it evenly with your palm. Use your fingertips to dimple the dough all over until flat. Sprinkle flaky sea salt and arrange your choice of toppings such as sliced tomatoes, rosemary, olives, onions, garlic, grapes, lemon slices, ground pistachios, and pepper.
- Bake: Place the baking sheets in the preheated oven and bake for 25 to 30 minutes, or until the focaccia is golden brown and cooked through.
- Cool: Remove the focaccias from the oven and transfer them to cooling racks. Let them cool for at least 10 minutes before slicing, longer if preparing for sandwiches.
- Store: Best enjoyed the day it is baked, but can be stored for up to 3 days in an airtight container at room temperature. Refrigerate leftover slices if topped with perishable ingredients.
Notes
- You can customize your focaccia with various toppings such as olives, fresh herbs, garlic, or fruit like grapes and lemon slices for a sweet-savory twist.
- For a smaller batch, halve the ingredients accordingly.
- The sourdough discard adds flavor and reduces waste, but using fresh sourdough starter can introduce more tanginess.
- Make sure the dough is rested and stretched carefully to develop a light, airy crumb.
- Store focaccia in an airtight container to maintain freshness, and refrigerate if using fresh toppings to prevent spoilage.
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: sourdough discard focaccia, easy focaccia bread, homemade focaccia, sourdough bread recipe, Italian flatbread, baking sourdough discard
