Introduction
Hey there, food lovers! Do you have some extra sourdough discard and no idea what to do with it? Don’t throw it away! Let me guide you through a simple and flavorful recipe to turn that discard into a fluffy, fragrant sourdough discard focaccia. Not only will you reduce waste, but you’ll also create a delicious Italian flatbread that is perfect as a side dish or snack.
Table of Contents
Recipe Card: Full Instructions Below
Sourdough Discard Focaccia: 5 Ways to Master This Recipe
Ingredients
- Sourdough Discard: 200g of 100% hydration sourdough discard adds moisture and flavor.
- Flour: All-purpose or Italian 00 flour works perfectly for a light and airy texture.
- Olive Oil:To create a truly authentic focaccia with its signature crispy crust extra virgin olive oil is absolutely essential.
- Salt: Fine salt for the dough and flaky sea salt for sprinkling.
- Yeast: While sourdough discard adds flavor a small amount of yeast ensures a consistent rise, especially if your discard isn’t very active.
Instructions
- Activate the Yeast: Mix 10g of fresh yeast (or 5g of dry yeast) with 50ml of warm water and a pinch of sugar. Let it sit for 10 minutes until frothy.
- Combine Ingredients: Mix 500g flour in a large bowl, 200g sourdough, discard the activated yeast, 300 ml warm water, and 10g salt. Stir until a shaggy dough forms.
- Knead: Knead on a floured surface for 10 minutes until smooth and elastic.
- First, place the dough into a bowl lightly brushed with oil. Next, cover it with a clean kitchen towel. Let it rise for 4–6 hours at room temperature, or refrigerate it overnight to develop a more complex flavor profile.
- After the first rise, Using a gentle touch, deflate the dough to release any excess air, and transfer it to a baking tray thoroughly coated with oil. Spread it out evenly into a rectangle about 2cm thick.
- Cover and let it rise again for 1-2 hours until puffy and doubled in size.
- Use oiled fingers to create dimples across the surface of the dough. This is a signature look of focaccia.
- Drizzle with olive oil, sprinkle with flaky salt, and add any desired toppings, such as rosemary, olives, or cherry tomatoes.
- Set your oven to preheat at 220°C (425°F).
- Bake the focaccia for 20-25 minutes, until golden brown and crispy on the edges.
- Let it cool slightly on a wire rack before slicing and serving.
Notes
- Customization: To enhance the flavors, feel free to add toppings like cherry tomatoes, olives, roasted garlic, or cheese (feta or grated parmesan). For a unique twist, you can also experiment with sweet ingredients such as figs or honey.
- Storage: Focaccia is best enjoyed fresh, For leftovers, use foil or an airtight bag and store at room temperature for up to 2 days. To extend its shelf life, freeze individual portions and reheat them in an oven preheated to 180°C (350°F) for a few minutes.
- For Optimal Texture: Extra virgin olive oil is essential for achieving the rich flavor and golden, crispy crust that makes focaccia so special. Don’t hesitate to generously apply the oil on top before baking for an even more flavorful result.
Here’s why you’re going to love this sourdough discard focaccia!
- Waste-Free Cooking: Make the most of your sourdough starter by incorporating discard into this recipe.
- Simple to Make: Even beginners in bread-making can easily tackle this, thanks to clear steps and helpful tips.
- Versatility: Focaccia is a blank canvas—top it with herbs, olives, or even caramelized onions to suit your tastes.
- Authentic Flavor: The sourdough discard adds a subtle tang and depth to this classic bread.
Suggested Timeline for Sourdough Discard Focaccia
- Prepare the Sourdough Discard: Refresh your sourdough starter 4-6 hours before starting the recipe, ensuring it is bubbly and ready to use.
- Mixing the Dough: ~15 minutes.
- Folding & Strengthening: Over 1 hour, with intervals of 15 minutes.
- First Rise: 4-6 hours at room temperature or overnight in the fridge.
- Shaping and Second Rise: ~1-2 hours.
- Baking: ~20-25 minutes.
Estimated total time: 6-8 hours, or up to 18 hours with a cold fermentation.
Ingredients for Sourdough Discard Focaccia
- Sourdough Discard: 200g of 100% hydration sourdough discard adds moisture and flavor.
- Flour: All-purpose or Italian 00 flour works perfectly for a light and airy texture.
- Olive Oil:To create a truly authentic focaccia with its signature crispy crust, extra virgin olive oil is absolutely essential.
- Salt: Fine salt for the dough and flaky sea salt for sprinkling.
- Yeast: While sourdough discard adds flavor, a small amount of yeast ensures a consistent rise, especially if your discard isn’t very active.
How to Make Sourdough Discard Focaccia
Step 1: Making the Dough
- Activate the Yeast: Mix 10g of fresh yeast (or 5g of dry yeast) with 50ml of warm water and a pinch of sugar. Let it sit for 10 minutes until frothy.
- Combine Ingredients: Mix 500g flour in a large bowl, 200g sourdough, discard the activated yeast, 300 ml warm water, and 10g salt. Stir until a shaggy dough forms.
- Knead: Knead on a floured surface for 10 minutes until smooth and elastic.
Step 2: First Rise
- First, place the dough into a bowl lightly brushed with oil. Next, cover it with a clean kitchen towel. Let it rise for 4–6 hours at room temperature, or refrigerate it overnight to develop a more complex flavor profile.
Step 3: Shaping and Second Rise
- After the first rise, Using a gentle touch, deflate the dough to release any excess air, and transfer it to a baking tray thoroughly coated with oil. Spread it out evenly into a rectangle about 2cm thick.
- Cover and let it rise again for 1-2 hours until puffy and doubled in size.
Step 4: Prepping for Baking
- Use oiled fingers to create dimples across the surface of the dough. This is a signature look of focaccia.
- Drizzle with olive oil, sprinkle with flaky salt, and add any desired toppings, such as rosemary, olives, or cherry tomatoes.
Step 5: Baking
- Set your oven to preheat at 220°C (425°F).
- Bake the focaccia for 20-25 minutes, until golden brown and crispy on the edges.
- Let it cool slightly on a wire rack before slicing and serving.
Additional Tips for Perfect Sourdough Discard Focaccia
- Customization: To enhance the flavors, feel free to add toppings like cherry tomatoes, olives, roasted garlic, or cheese (feta or grated parmesan). For a unique twist, you can also experiment with sweet ingredients such as figs or honey.
- Storage: Focaccia is best enjoyed fresh, For leftovers, use foil or an airtight bag and store at room temperature for up to 2 days. To extend its shelf life, freeze individual portions and reheat them in an oven preheated to 180°C (350°F) for a few minutes.
- For Optimal Texture: Extra virgin olive oil is essential for achieving the rich flavor and golden, crispy crust that makes focaccia so special. Don’t hesitate to generously apply the oil on top before baking for an even more flavorful result.
Nutritional Information for Sourdough Discard Focaccia
Serving Size: 1 slice (based on 12 slices per recipe)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 1.2g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 4g
Keep in mind, the nutrition info can change a bit depending on the flour and toppings you choose.
Linking to More Recipes
If you enjoyed this sourdough discard focaccia recipe, check out these related recipes:
FAQ about sourdough discard focaccia
How do you store sourdough focaccia?
Store sourdough focaccia in an airtight container at room temperature for up to 2 days. To preserve freshness longer, wrap it tightly and freeze for up to 3 months. Reheat in the oven at 180°C (350°F) for a few minutes before serving.
What to know about sourdough discard?
Sourdough discard is the leftover portion of a sourdough starter that’s removed during feedings. While it’s less active than fresh starter, it still adds a tangy flavor to recipes. It’s ideal for non-leavened baked goods like pancakes, crackers, or focaccia.
Why is my sourdough focaccia not bubbly?
A lack of bubbles could be due to under-proofing, weak sourdough discard, or low hydration levels. Ensure the dough is well-hydrated and allow sufficient rising time in a warm environment. Active yeast can also help if the discard isn’t very strong.
How long can sourdough discard sit?
Sourdough discard can sit at room temperature for a day or two if freshly fed. For longer storage, refrigerate it in a sealed container for up to a week, or freeze it for up to 3 months.
Why should you not refrigerate sourdough bread?
Refrigerating sourdough bread can dry it out and negatively affect its texture. It’s better to store it at room temperature in a bread box or wrap it well for short-term storage. For longer storage, freezing is recommended.
How do you store sourdough discarded bread?
Wrap sourdough discarded bread tightly in plastic wrap or foil, then store it in an airtight container. Keep it at room temperature for up to 2 days or freeze for longer preservation.
How to tell if sourdough discard is bad?
Discard is bad if it develops a pink, orange, or gray hue, has a strong foul odor, or shows visible mold. When in doubt, it’s best to discard it and refresh your starter to ensure safe and effective baking.
Can I swap the sourdough discard for an active starter?
Yes! Active starter can replace the discard, but you may not need additional yeast. This will lengthen the rise time. For more on the science of sourdough fermentation, check out this article on sourdough starter dynamics.
Conclusion
Now you’re ready to create a stunning sourdough discard focaccia that’s as delicious as sustainable. This simple recipe transforms leftovers into a versatile, flavorful bread that pairs perfectly with any meal—or shines on its own.
What are you waiting for? Grab your starter, gather your ingredients, and let’s get baking! Share your creations, and let me know what toppings you choose. 😊