Looking for a simple yet delicious way to use up your sourdough discard? This Sourdough Discard Focaccia is the perfect solution! It’s a quick, versatile bread that doesn’t require the long fermentation times of traditional sourdough. With its soft, pillowy texture, olive oil richness, and the option to add your favorite toppings, this recipe is a winner for any meal. Whether you forgot to feed your starter or just want a fast, delicious bread for dinner, this focaccia will become a new favorite in your kitchen!
Ingredients:
- 1 cup sourdough discard: This recipe works best with sourdough discard that is unfed and at room temperature.
- 1 ½ cups + 2 tbsp warm water (100°F): Make sure the water is warm to activate the yeast properly.
- 2 tsp instant yeast: While sourdough provides flavor, we’re adding yeast to speed up the rising process.
- 1 ½ tsp salt: Salt brings out the flavors in the bread and helps with the dough’s structure.
- 3 ½ cups bread flour: Bread flour gives the focaccia a chewy texture. All-purpose flour can be used if necessary.
- 6 tbsp olive oil: You’ll use olive oil in the dough, for greasing the pan, and for drizzling over the top. Choose a good-quality olive oil for the best flavor.
- Flaky sea salt: To sprinkle on top for added flavor and texture.
- Fresh rosemary (optional): For a classic flavor, or experiment with other toppings like garlic, cherry tomatoes, olives, or caramelized onions.
Instructions:
1️⃣ Mix the Dough
In a large mixing bowl, combine 1 cup sourdough discard, 1 ½ cups warm water, 2 teaspoons instant yeast, 1 ½ teaspoons salt, and 3 ½ cups bread flour. Stir until a sticky dough forms. You don’t need a mixer for this step—a wooden spoon or spatula works just fine! Once combined, cover the dough with a clean towel or plastic wrap and let it rest for 15 minutes. This resting period allows the flour to fully hydrate.
2️⃣ Stretch and Fold the Dough
After the dough has rested, it’s time to start the stretch and fold method. This step helps develop the gluten without needing to knead the dough. With wet hands (to prevent sticking), gently grab one side of the dough, lift it up, and fold it over itself. Turn the bowl 90 degrees and repeat, doing this four times in total. Cover the dough again and let it rest for another 15 minutes. Repeat this process two more times, allowing the dough to rise for an additional 30 minutes after the last stretch and fold. You’ll notice the dough becoming smoother and more elastic with each round of folds.
3️⃣ Prepare the Pan and Preheat the Oven
While the dough is rising, preheat your oven to 450°F (232°C). Generously coat a 9×13-inch baking pan with 2 tablespoons of olive oil, making sure the bottom and sides are well-greased. This not only helps prevent sticking but also gives the focaccia its signature crispy crust.
4️⃣ Shape the Dough in the Pan
After the final rise, gently transfer the dough into the prepared pan. It may resist stretching at first, but don’t worry—just let it rest for a few minutes if needed, then gently press it into the corners of the pan. Be careful not to deflate the dough too much while spreading it out.
5️⃣ Dimple the Dough and Add Toppings
Once the dough is in the pan, dimple it by pressing your fingers deeply into the dough, creating those classic focaccia indentations. Drizzle 4 tablespoons of olive oil over the top, making sure it pools in the dimples. Next, sprinkle on flaky sea salt and any toppings you like. Fresh rosemary, garlic slices, or thinly sliced onions are always great choices but feel free to get creative. Some popular variations include cherry tomatoes, olives, or even a sprinkle of Parmesan cheese.
6️⃣ Bake the Focaccia
Bake the focaccia in your preheated oven for 20-25 minutes, or until it’s golden brown on top and the edges are crispy. You may start to see the olive oil bubbling around the sides—this is exactly what you want! Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
7️⃣ Slice and Serve
Once the focaccia has cooled slightly, slice it into squares or rectangles. Serve warm or at room temperature. This bread is perfect on its own as a snack or as a side to your favorite soups, salads, or pasta dishes. It also makes an amazing sandwich bread!
Tips for the Best Sourdough Discard Focaccia:
- Make it your own: The toppings are where you can get creative. Consider adding sundried tomatoes, artichoke hearts, or even roasted garlic.
- Storage: Focaccia is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat slices in the oven or toaster to restore the crispy texture.
- Freezing: You can freeze leftover focaccia for up to 3 months. Just let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. To reheat, pop it into a 350°F oven for about 10 minutes.
Enjoy this simple and delicious sourdough discard focaccia as part of any meal! It’s a versatile, easy-to-make recipe that transforms your leftover discard into something truly special. Happy baking!