Description
Indulge in the delightful flavors of this Sourdough Discard Focaccia Recipe. This bread is not only a fantastic way to utilize leftover sourdough starter, but it also boasts a tender, spongy texture that makes it perfect for any occasion. With its customizable toppings and rich flavor profile from the sourdough discard, this focaccia stands out as a versatile dish that can be enjoyed as an appetizer, side dish, or even as a sandwich base. Plus, it’s beginner-friendly and requires minimal prep time—ideal for both novice and experienced bakers alike. Treat yourself to fresh-baked bread in just over an hour!
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
- Toppings: flaky sea salt, fresh herbs, vegetables, nuts, etc.
Instructions
- In a large mixing bowl, combine water, yeast, honey, and sourdough discard until well-mixed.
- Gradually add bread flour, whole wheat flour, and salt. Mix until hydrated.
- Knead in olive oil until fully absorbed.
- Cover with plastic wrap and let rest for 15 minutes.
- Perform stretch and folds; allow the dough to rest for another 15 minutes.
- Let the dough rise until doubled (30–45 minutes).
- Prepare baking sheets with olive oil; preheat oven to 425°F (220°C).
- Divide dough onto prepared sheets; stretch to fit pans and let rise again for 20 minutes.
- Add olive oil and toppings before baking for 25–30 minutes until golden brown.
- Cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 270
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg