Description
This Sourdough Discard Focaccia recipe transforms leftover sourdough starter into a delicious, flavorful Italian flatbread. Featuring a mix of bread and whole wheat flours, olive oil for richness, and a variety of topping options like tomatoes, rosemary, olives, and more, this focaccia is wonderfully soft, golden-brown, and perfect for sandwiches or as a side.
Ingredients
Scale
Dough
- 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)
Topping and Baking
- 56 grams olive oil (plus additional 28 grams for coating pans and 14 grams per dough portion for topping)
- 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, combine water, instant yeast, honey, and sourdough discard. Mix thoroughly until the discard is fully incorporated.
- Add flours and salt: Fold in bread flour, whole wheat flour, and salt using a wooden spoon or your hands until all flour is hydrated and a shaggy dough forms.
- Knead in olive oil: Incorporate 56 grams of olive oil into the dough by kneading until absorbed and the dough feels less greasy.
- First rest: Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes.
- Stretch and fold #1: Perform one set of stretch and folds by stretching the dough from the side closest to you and folding it over itself; rotate the bowl 90 degrees and repeat 3 more times.
- Second rest: Cover the bowl again and let rest for another 15 minutes.
- Stretch and fold #2: Perform a second set of stretch and folds as in the previous step, then cover with plastic wrap.
- First rise: Allow the dough to rise at room temperature until doubled in volume and bubbly, about 30 to 45 minutes.
- Prepare pans: Line two 9×13 inch baking sheets with aluminum foil or parchment paper. Coat the bottom with about 1 tablespoon (14 grams) of olive oil each. Preheat oven to 425°F (220°C). For one large focaccia, coat with 28 grams of olive oil instead.
- Divide and rest: Divide the dough into two portions and transfer each onto prepared pans. Cover with plastic wrap and rest for 15 minutes.
- Stretch dough: After resting, stretch each dough portion out to the edges of the pan. Cover and let rise until bubbly, about 20 minutes.
- Assemble and top: Drizzle about 1 tablespoon (14 grams) olive oil over each dough portion and spread evenly using palm. Dimple the dough thoroughly with your fingertips until flat. Sprinkle flaky sea salt and add preferred toppings.
- Bake: Place pans in the preheated oven and bake 25-30 minutes or until focaccia is golden brown.
- Cool: Transfer focaccia to a cooling rack and cool for 10 minutes before slicing or using for sandwiches.
- Store: Best enjoyed the day of baking. Store in an airtight container at room temperature for up to 3 days. Refrigerate any leftover slices with toppings.
Notes
- Use sourdough discard to reduce waste and add tangy flavor to the focaccia.
- The recipe supports a variety of topping options – customize with whatever you prefer from fresh herbs to sliced vegetables or nuts.
- Stretch and fold technique helps develop gluten and improve dough structure without intensive kneading.
- Maintaining a warm environment speeds fermentation times during rests and rises.
- For a larger focaccia, bake on a single large pan with increased olive oil as specified.
- Store focaccia wrapped well to retain moisture, especially if topped with ingredients prone to spoilage.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: sourdough discard, focaccia, bread, Italian bread, leftover starter recipe, easy focaccia, homemade bread
