Description
Sourdough Discard Focaccia is not just a delicious bread; it’s a smart way to use your sourdough discard while crafting a fluffy, flavorful treat. This easy recipe yields a soft and airy focaccia with a crispy crust, perfect for any occasion—from casual family dinners to festive gatherings. With endless topping options, you can customize each batch to suit your taste. Whether you enjoy it dipped in olive oil or as a base for sandwiches, this focaccia will impress everyone at the table!
Ingredients
Scale
- 452 grams water
- 7 grams instant yeast
- 42 grams honey
- 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, combine water, yeast, honey, and sourdough discard until smooth.
- Add bread flour, whole wheat flour, and salt; mix until hydrated.
- Knead in olive oil until absorbed.
- Cover and let rest for 15 minutes.
- Perform stretch and fold technique; repeat resting and folding process after another 15 minutes.
- Allow dough to rise at room temperature until doubled (30-45 minutes).
- Preheat oven to 425°F and prepare baking sheets with parchment paper and olive oil.
- Divide dough into two portions; shape to fit pans and let rise again for 20 minutes.
- Dimple the dough, add olive oil and toppings; bake for 25-30 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 200
- Sugar: 1g
- Sodium: 265mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg