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
Scale
- 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