Sourdough Discard Focaccia Recipe
Tender, spongy, and full of flavor, this Sourdough Discard Focaccia Recipe is easy to make and perfect for various occasions. Whether you’re serving it at a family dinner, a casual lunch, or as an appetizer at your next gathering, this focaccia will impress everyone. The unique use of sourdough discard not only minimizes waste but also adds depth to the flavor profile.
Why You’ll Love This Recipe
- Beginner-Friendly: This recipe is simple enough for anyone new to baking bread.
- Versatile Toppings: Customize your focaccia with your favorite toppings for a personal touch.
- Great Texture: Enjoy a delightful blend of tenderness and chewiness that’s hard to resist.
- Minimal Waste: Make good use of your sourdough discard instead of tossing it out.
- Perfect for Sharing: Slice into pieces and serve warm; it’s a crowd-pleaser!
Tools and Preparation
Before diving into the baking process, ensure you have the right tools on hand. Having the right equipment can make all the difference in achieving that perfect focaccia.
Essential Tools and Equipment
- Large mixing bowl
- Wooden spoon or dough scraper
- Plastic wrap
- Baking sheets (9×13 inches)
- Parchment paper or aluminum foil
- Oven
Importance of Each Tool
- Large mixing bowl: Essential for combining ingredients without mess.
- Wooden spoon or dough scraper: Useful for mixing and kneading the dough effectively.
- Plastic wrap: Keeps moisture in while the dough rises.
Ingredients
For this delightful Sourdough Discard Focaccia Recipe, gather these ingredients:
Main 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
Toppings
- 7 grams flaky sea salt
- tomatoes (sliced)
- fresh rosemary
- onions (sliced)
- ground pistachios
- lemons (sliced)
- olives
- ground pepper
- garlic
- grapes
How to Make Sourdough Discard Focaccia Recipe
Step 1: Make the Dough
Mix the water, instant yeast, honey, and sourdough discard in a large bowl until no traces of discard remain.
Step 2: Combine Dry Ingredients
Fold in the bread flour, whole wheat flour, and salt. Use a wooden spoon or your hands to mix until all of the flour is hydrated.
Step 3: Incorporate Olive Oil
Knead in the olive oil until absorbed. The dough will feel less greasy as it absorbs oil.
Step 4: First Rest
Cover the bowl with plastic wrap and let it rest in a warm place for 15 minutes.
Step 5: Stretch and Fold
After resting, complete one set of stretch and folds by lifting one side of the dough and folding it over itself. Turn the bowl and repeat three more times.
Step 6: Second Rest
Cover again with plastic wrap and let it rest for another 15 minutes.
Step 7: Repeat Stretching
Complete one more set of stretch and folds. Cover with plastic wrap afterward.
Step 8: First Rise
Let the dough rise at room temperature until doubled in volume (about 30 to 45 minutes).
Step 9: Prepare Baking Sheets
Line two baking sheets with parchment paper or aluminum foil. Coat with about one tablespoon of olive oil each. Preheat your oven to 425°F.
Step 10: Second Rise
Divide dough into two portions. Transfer each portion onto prepared pans. Cover with plastic wrap and let rest for another 15 minutes.
Step 11: Shape Dough
After resting, stretch each portion out to cover the edges of the pan. Let rise for an additional 20 minutes until bubbly.
Step 12: Assemble Toppings
Pour about one tablespoon of olive oil over each portion. Dimple the surface using fingertips, then sprinkle sea salt and arrange desired toppings on top.
Step 13: Bake
Transfer baking sheets to oven and bake for approximately 25 to 30 minutes until golden brown.
Step 14: Cool Down
Move focaccias to a cooling rack and allow them to cool for about ten minutes before slicing.
Step 15: Storage Tips
This bread tastes best when freshly baked but can be stored in an airtight container at room temperature for up to three days. Refrigerate leftover slices if topped.
How to Serve Sourdough Discard Focaccia Recipe
This Sourdough Discard Focaccia is versatile and pairs beautifully with a variety of dishes. Whether you’re serving it as an appetizer or alongside a main course, there are many ways to enjoy this delicious bread.
As an Appetizer
- Dipping Oils: Serve the focaccia with a mix of olive oil and balsamic vinegar for dipping.
- Cheese Platter: Pair slices with various cheeses like mozzarella, feta, or aged cheddar for a delightful starter.
In Sandwiches
- Caprese Sandwich: Layer fresh mozzarella, tomatoes, and basil for a fresh Italian-inspired sandwich.
- Turkey and Avocado: Fill with sliced turkey, avocado spread, and arugula for a hearty lunch option.
With Soups
- Tomato Basil Soup: Enjoy alongside a bowl of creamy tomato soup for a classic combo.
- Minestrone: Dip pieces of focaccia into a hearty minestrone soup for added flavor.
As a Side Dish
- Roasted Vegetables: Serve with roasted seasonal vegetables for a wholesome meal.
- Salads: Pair it with a fresh green salad tossed in vinaigrette to balance the bread’s richness.
How to Perfect Sourdough Discard Focaccia Recipe
To achieve the best results with your Sourdough Discard Focaccia, consider these helpful tips.
- Use Fresh Ingredients: Ensure your sourdough discard is active and fresh for the best flavor.
- Control Temperature: Keep the dough in a warm environment during rising stages to encourage proper fermentation.
- Don’t Overwork the Dough: Be gentle when stretching and folding; this helps maintain air pockets for a light texture.
- Experiment with Toppings: Try different toppings like olives, herbs, or cheese to customize your focaccia.
- Preheat Your Oven Well: Make sure your oven is fully preheated to achieve that crisp crust on the bottom.
- Let It Rest After Baking: Allow the focaccia to cool slightly before slicing to enhance its texture.
Best Side Dishes for Sourdough Discard Focaccia Recipe
When enjoying your Sourdough Discard Focaccia, complement it with these side dishes that enhance its flavor.
- Bruschetta: Toasted bread topped with diced tomatoes, garlic, basil, and olive oil; perfect as an appetizer.
- Greek Salad: A refreshing blend of cucumbers, tomatoes, olives, and feta cheese; adds vibrant flavors.
- Pasta Primavera: A colorful mix of sautéed vegetables served over pasta; great for filling meals.
- Roasted Garlic Hummus: Creamy hummus flavored with roasted garlic; ideal for dipping slices of focaccia.
- Caesar Salad: Crisp romaine lettuce tossed in Caesar dressing; provides a crunchy contrast to soft focaccia.
- Stuffed Peppers: Bell peppers filled with rice, beans, or ground meat; hearty and satisfying alongside bread.
Common Mistakes to Avoid
Making focaccia can be simple, but there are a few common mistakes that can lead to less-than-perfect results. Here are some pitfalls to watch out for:
- Ignoring dough hydration: If you don’t use enough water, your focaccia will turn out dry. Make sure to measure accurately and adjust based on the flour’s absorbency.
- Over- or under-kneading: Kneading too much can make your focaccia tough, while not kneading enough won’t develop the gluten properly. Aim for a smooth, elastic dough.
- Skipping the resting periods: Allowing the dough to rest is crucial for flavor and texture. Don’t rush this step—patience will pay off with better results.
- Not preheating your oven: Baking in an unheated oven can prevent the focaccia from rising properly. Always preheat your oven to ensure a good rise and a nice crust.
- Using stale ingredients: Fresh yeast and flour are essential for a successful focaccia. Check expiration dates and opt for high-quality ingredients.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover focaccia in an airtight container for up to 3 days.
- Make sure it’s completely cool before sealing to avoid moisture buildup.
Freezing Sourdough Discard Focaccia Recipe
- Wrap slices tightly in plastic wrap or aluminum foil.
- Place them in a freezer-safe bag and freeze for up to 2 months.
Reheating Sourdough Discard Focaccia Recipe
- Oven: Preheat the oven to 350°F (175°C) and heat slices directly on the rack for about 10 minutes.
- Microwave: Use a microwave-safe plate; heat slices for about 15-20 seconds until warm.
- Stovetop: Heat in a skillet over medium heat for 1-2 minutes per side until warmed through.
Frequently Asked Questions
Here are some common questions about the Sourdough Discard Focaccia Recipe:
Can I use all-purpose flour instead of bread flour?
You can substitute all-purpose flour, but bread flour gives a chewier texture that enhances focaccia.
How do I know when my focaccia is done baking?
Your focaccia is ready when it turns golden brown on top and sounds hollow when tapped on the bottom.
What toppings work best for Sourdough Discard Focaccia Recipe?
Feel free to use herbs, vegetables, or even cheese. Classic options include rosemary, tomatoes, or olives.
Can I make this Sourdough Discard Focaccia Recipe vegan?
Yes! Swap honey for agave syrup or sugar and use plant-based oil if desired.
Final Thoughts
This Sourdough Discard Focaccia Recipe is a delightful way to utilize sourdough discard while creating an incredibly flavorful bread. Its tender texture makes it perfect as an appetizer, side dish, or even as sandwich bread. Don’t hesitate to customize it with your favorite toppings—whether it’s fresh herbs, roasted veggies, or savory cheeses—making each batch uniquely yours!
Sourdough Discard Focaccia Recipe
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the delightful flavors of this Sourdough Discard Focaccia Recipe, a perfect blend of tenderness and chewiness. This easy-to-follow recipe utilizes sourdough discard, minimizing waste while enhancing the bread’s flavor profile. Whether served warm as an appetizer, alongside a hearty soup, or transformed into a sandwich, this focaccia is sure to impress at any gathering. Customize it with your favorite toppings for a unique touch that elevates every bite.
Ingredients
- 452 grams water
- 7 grams instant yeast
- 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
Instructions
- In a large bowl, mix water, yeast, honey, and sourdough discard until smooth.
- Gradually fold in bread flour, whole wheat flour, and salt until fully combined.
- Knead in olive oil until absorbed; the dough should feel less greasy.
- Cover with plastic wrap and let rest for 15 minutes.
- Perform stretch and folds four times every 15 minutes, allowing the dough to rest between each set.
- Let the dough rise until doubled in size (30-45 minutes).
- Prepare two baking sheets with parchment paper and olive oil.
- Divide dough into two portions; stretch to fit pans and let rise for another 20 minutes.
- Dimple the surface with fingertips and top with olive oil and desired toppings.
- Bake at 425°F for 25-30 minutes or until golden brown.
- Cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
