Sourdough Discard Focaccia
This same-day sourdough discard focaccia bread recipe is full of flavor. It's a no-fuss recipe for light and fluffy focaccia bread that uses up your sourdough discard.
Ingredients
- 170 grams sourdough starter discard about 1/2 cup
- 1 tsp instant yeast
- 120 grams all-purpose flour about 1 cup
- 225 grams bread flour about 1 3/4 cup
- 285 grams warm water about 1 1/4 cups
- 2 tsp sea salt
- 1/4 cup olive oil
- 1/4 tsp flakey sea salt to top the dough, optional
- toppings (see below for suggestions) optional
Instructions
- Using a stand mixer fitted with the dough hook, combine sourdough discard, yeast, water, and flours together on low speed. Once the dough starts to come together, increase the speed to medium and knead until an elastic dough is formed.
- Add the salt to the dough and knead again until the dough is smooth and elastic. The dough should not be sticky. Add more flour if the dough is too sticky and wet.
- Cover the dough and allow it to rest for 1-2 hours until doubled in size.
- Drizzle a couple of tbs of olive oil into your skillet and spread the dough in the skillet so it covers the surface (don't spread thinner than 1 1/2 inches thick).
- Dip your fingers in olive oil and dimple the top of the dough.
- Drizzle another 1-2 tbs of olive oil and cover the dough again and let it rest for another 1-2 hours.
- Preheat your oven to 400°F. Top your focaccia with the flaky sea salt and any other toppings of choice (see below for ideas).
- Bake for 30-40 minutes until a golden brown crust forms on the top.
- Allow the focaccia to cool before slicing and serving.
Video
Notes
How to Store Sourdough Discard Focaccia
As with any homemade bread, this focaccia is best eaten say day, but can be stored and reheated for later. Store this focaccia at room temperature for up to three days. Reheat in a 325 degree oven until warmed through.Sourdough Discard Focaccia Tips
Although this is a no-fuss sourdough discard focaccia recipe, there are a few tips for making it the best loaf possible.- Measure in grams - using grams gives you the most accurate results.
- Read the dough - read the dough by examining how sticky, elastic and smooth it is, then add more flour as needed.
- Bake in cast iron - using a cast iron skillet gives the focaccia a crispy crust soaked in olive oil which is so good!
- Dimple the dough - this helps to prevent the focaccia from puffing up too much and losing its spongey texture.
Baker's Timeline
Same-day focaccia
Noon - mix dough 12:15pm - let it rest 2:15pm - transfer dough to pan and let rise again 4:15pm - bake dough 5pm - let cool and serveOvernight focaccia
If you're using an active sourdough starter, you can long-ferment this dough. Day 1: Noon - mix dough 12:15pm - let it rest Day 2:15pm - transfer dough to pan and let rise again 4:15pm - bake dough 5pm - let cool and serveSourdough Discard Focaccia Flavors
Part of the fun of focaccia bread is topping it with a delicious variety of flavors. Whether you like a simple sea salt and olive oil focaccia or something more, here are some ideas for how to flavor your sourdough discard focaccia bread.- Pesto
- Sundried tomato
- Olives
- Caramelized onions
- Sea salt
- Garlic butter
- Herbs (rosemary is a classic for focaccia)
- Pepperoni
- Cheese
- Grapes
- Cinnamon sugar
- Everything bagel seasoning
