Sourdough Discard Focaccia Recipe
This sourdough discard focaccia recipe is an easy and flavorful way to use up your sourdough discard. It's perfect for beginners and delivers a deliciously chewy and airy focaccia with a signature sourdough tang. Enjoy it as a side, appetizer, or sandwich bread!
Equipment
- 1 Large Mixing Bowl For mixing dough ingredients
- 1 9x13 inch Baking Pan For baking focaccia
- 1 Measuring Cups and Spoons For accurate measurements
- 1 Pastry Brush Optional, for olive oil distribution
- 1 Dough Scraper or Spatula Optional, for handling dough
Ingredients
- 250 g Sourdough Discard unfed, straight from the fridge
- 300 g All-Purpose Flour plus extra for dusting
- 10 g Fine Sea Salt
- 250 ml Lukewarm Water
- 50 ml Olive Oil plus extra for greasing and drizzling
- 1-2 sprigs Fresh Rosemary leaves finely chopped, optional
- Flaky Sea Salt for sprinkling
Instructions
- In your large mixing bowl, whisk together the sourdough discard, flour, and salt. Gradually pour in the lukewarm water, mixing with your hands or a spatula until a shaggy dough forms. It will be quite sticky – don't worry, that's perfect!
- Drizzle a little olive oil into the bowl and turn the dough to coat it lightly. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-2 hours, or until almost doubled in size.
- For extra chewy texture, perform 2-3 sets of stretch and folds during the first hour of rising. Gently grab a portion of the dough, stretch it upwards, and fold it over onto itself. Rotate the bowl and repeat 4-5 times. This strengthens the gluten.
- Generously grease your 9x13 inch baking pan with olive oil. Make sure to get into all the corners!
- Gently pour the dough into the prepared pan. It will spread out a bit. Cover loosely and let it rise again for another 30-60 minutes, or until puffy and relaxed.
- Preheat your oven to 450°F (230°C). Uncover the dough and generously drizzle with more olive oil. Use your fingers to create dimples all over the surface. Sprinkle with chopped rosemary (if using) and flaky sea salt.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is deeply golden brown and sounds hollow when tapped on the bottom.
- Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack to cool slightly further. Slice into squares and serve warm or at room temperature.
Notes
Easy Swaps & Substitutions:
- Gluten-free: Use a gluten-free all-purpose flour blend (with xanthan gum).
- Vegan: Recipe is naturally vegan.
- No fresh rosemary: Use 1 tsp dried rosemary or other herbs like thyme or oregano. Tips for Success:
- Don't rush the rising times for best flavor and texture.
- Be generous with olive oil, especially before baking.
- Get creative with toppings! Roasted garlic, cherry tomatoes, olives, etc.
- Gluten-free: Use a gluten-free all-purpose flour blend (with xanthan gum).
- Vegan: Recipe is naturally vegan.
- No fresh rosemary: Use 1 tsp dried rosemary or other herbs like thyme or oregano. Tips for Success:
- Don't rush the rising times for best flavor and texture.
- Be generous with olive oil, especially before baking.
- Get creative with toppings! Roasted garlic, cherry tomatoes, olives, etc.