Sourdough Discard Focaccia is an incredible way to use up that leftover sourdough starter. This fluffy, golden focaccia is perfect for casual gatherings or cozy nights at home. Imagine biting into a warm piece of bread, its crust crisp and its interior soft and airy. With just a few simple ingredients and steps, you can create a delicious focaccia that not only tastes great but also makes use of what would otherwise be wasted. Let’s dive into this easy sourdough focaccia recipe and learn how to make sourdough discard focaccia that will impress everyone.

Why You’ll Love This Sourdough Discard Focaccia

There are countless reasons to adore Sourdough Discard Focaccia. Firstly, it’s a fantastic way to minimize waste by using your sourdough starter discard. Secondly, the texture is incredibly fluffy, making it perfect for sandwiches or as a side with soups and salads. Thirdly, this recipe is simple enough for beginner bakers while still satisfying seasoned pros. It’s versatile, so you can experiment with various toppings or even flavors, making it a go-to bread for any occasion. Lastly, it’s vegetarian-friendly, aligning with many dietary preferences. You’ll find it’s a delightful addition to any meal!

Ingredients for Sourdough Discard Focaccia

Gather these items:

• 500 grams (4 cups + 3 tablespoons) bread flour
• 450 grams (1 ¾ cups + 2 tablespoons) warm water
• 100 grams (½ cup) sourdough starter discard
• 10 grams (2 ½ teaspoons) kosher salt
• 6 tablespoons extra virgin olive oil (divided)
• Fresh or dried herbs (for sprinkling on top)

How to Make Sourdough Discard Focaccia Step-by-Step

1. Step 1: In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt. Mix until you achieve a batter-like consistency. Cover and let rest for 15 minutes.
2. Step 2: Wet your hand and stretch the dough by pulling one edge over itself; rotate the bowl 90 degrees and repeat. Cover and let rest for another 15 minutes. Repeat this stretching process a total of 6 times.
3. Step 3: Transfer the dough to an oiled bowl. Brush some oil on top of the dough, cover, and let it rise at room temperature until doubled in size, about 4 hours.
4. Step 4: Prepare your baking pan(s) by lining with parchment paper and oiling with 2 tablespoons of olive oil. Transfer the dough to the prepared pan and spread it out gently. Let it rest for 10 minutes if it springs back.
5. Step 5: Cover and let the dough proof until noticeably puffy, about 2 hours. For a tangier flavor, refrigerate overnight, then allow to warm and proof again.
6. Step 6: Preheat the oven to 375°F (190°C). Poke the dough all over with your fingertips to create dimples.
7. Step 7: Drizzle the top with the remaining 2 tablespoons of olive oil, sprinkle with kosher salt and herbs, then bake for 25-30 minutes until golden brown.
8. Step 8: Cool in the pan for 10 minutes before cutting and serving warm.

Pro Tips for the Best Sourdough Discard Focaccia

Keep these in mind:

• Use high-quality bread flour for better texture and flavor.
• For extra flavor, let the dough rest overnight in the fridge before baking.
• Experiment with toppings like olives, tomatoes, or cheese to elevate your focaccia.
• Brush the top with oil before baking for a crispier crust.

Best Ways to Serve Sourdough Discard Focaccia

There are many delightful ways to enjoy your Sourdough Discard Focaccia. Serve it warm as a side with pasta dishes, or slice it to create delicious sandwiches. Pair it with dips like hummus or olive tapenade for a fantastic appetizer at gatherings. The options are endless!

How to Store and Reheat Sourdough Discard Focaccia

To store your focaccia, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, consider freezing it. To reheat, place slices in a toaster oven or regular oven at 350°F (175°C) for about 10 minutes until warmed through. This method helps retain its fluffy texture.

Frequently Asked Questions About Sourdough Discard Focaccia

What’s the secret to perfect Sourdough Discard Focaccia?

The key to perfect focaccia lies in the stretching technique and allowing the dough to rise adequately. Be patient during the resting phases, as this helps develop flavor and texture, making your bread light and airy.

Can I make Sourdough Discard Focaccia ahead of time?

Yes! You can prepare the dough a day in advance and let it rise overnight in the refrigerator. This not only saves time but also enhances the flavor of your focaccia.

How do I avoid common mistakes with Sourdough Discard Focaccia?

To avoid common mistakes, ensure that your starter is active and bubbly. Also, measure your ingredients accurately and avoid adding too much flour, as this can lead to a dense texture instead of a fluffy sourdough focaccia.

Variations of Sourdough Discard Focaccia You Can Try

Get creative with your Sourdough Discard Focaccia! Consider adding toppings like caramelized onions, roasted garlic, or fresh herbs. You can even try different types of flour, such as whole wheat for a nutty flavor. Each variation can give you a new take on this classic Italian bread.

For more delicious recipes, check out Spaghetti with Garlic and Oil or Mediterranean Chickpea Salad. You can also learn about the benefits of sourdough in this article.

Sourdough Discard Focaccia: 7 Reasons to Love This Bread

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A fluffy, golden focaccia made with sourdough discard, perfect for casual gatherings or cozy nights at home.

• Author: Robert
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 30 minutes
• Yield: 1 large focaccia 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 500 grams (4 cups + 3 tablespoons) bread flour
• 450 grams (1 ¾ cups + 2 tablespoons) warm water
• 100 grams (½ cup) sourdough starter discard
• 10 grams (2 ½ teaspoons) kosher salt
• 6 tablespoons extra virgin olive oil (divided)
• Fresh or dried herbs (for sprinkling on top)

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Instructions

1. In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt. Mix until you achieve a batter-like consistency. Cover and let rest for 15 minutes.
2. Wet your hand and stretch the dough by pulling one edge over itself; rotate the bowl 90 degrees and repeat. Cover and let rest for another 15 minutes. Repeat this stretching process a total of 6 times.
3. Transfer the dough to an oiled bowl. Brush some oil on top of the dough, cover, and let it rise at room temperature until doubled in size, about 4 hours.
4. Prepare your baking pan(s) by lining with parchment paper and oiling with 2 tablespoons of olive oil. Transfer the dough to the prepared pan and spread it out gently. Let it rest for 10 minutes if it springs back.
5. Cover and let the dough proof until noticeably puffy, about 2 hours. For a tangier flavor, refrigerate overnight, then allow to warm and proof again.
6. Preheat the oven to 375°F (190°C). Poke the dough all over with your fingertips to create dimples.
7. Drizzle the top with the remaining 2 tablespoons of olive oil, sprinkle with kosher salt and herbs, then bake for 25-30 minutes until golden brown.
8. Cool in the pan for 10 minutes before cutting and serving warm.

Notes

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 0g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 0mg