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Sourdough Discard Focaccia

Transform sourdough discard into a delightful bread with airy texture and golden crust, perfect for any gathering.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Appetizer, Bread, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 452 grams water Fresh and cool water to hydrate the dough.
  • 7 grams instant yeast Essential for leavening.
  • 42 grams honey or cane sugar Adds sweetness and enhances flavor.
  • 170 grams sourdough discard Packed with flavor, reducing waste.
  • 540 grams bread flour Provides structure for the bread.
  • 90 grams whole wheat flour For added nutrition and flavor.
  • 12 grams salt Strengthens gluten structure.
  • 56 grams olive oil Adds richness and moisture.
  • 7 grams flaky sea salt For finishing and added texture.
Toppings
  • tomatoes (sliced) Juicy bursts of flavor.
  • fresh rosemary Earthy and aromatic.
  • onions (sliced) Sweet and caramelized.
  • ground pistachios Adds interesting texture.
  • lemons (sliced) Bright and zesty addition.
  • olives Saltiness complements the bread.
  • ground pepper Adds warmth.
  • garlic Infuses flavor.
  • grapes Sweet contrast to savory.

Method
 

Make the Dough
  1. Mix the water, instant yeast, honey, and sourdough discard in a large bowl until smooth.
Incorporate Flour
  1. Fold in the bread flour, whole wheat flour, and salt using a wooden spoon or hands until fully hydrated.
Knead in Oils
  1. Gradually knead the olive oil into the mixture until absorbed, forming a cohesive dough.
Rest the Dough
  1. Cover the bowl with wrap and let the dough rest for 15 minutes.
Stretch and Fold
  1. Stretch and fold the dough, rotating the bowl each time until all sides have been folded.
Final Rest
  1. Cover and let the dough rest for another 15 minutes.
Prove the Dough
  1. Allow the dough to rise at room temperature until doubled in size, approximately 30 to 45 minutes.
Prepare the Baking Sheets
  1. Line two 9x13 baking sheets with foil or parchment and coat with olive oil. Preheat oven to 425°F.
Shape and Second Rise
  1. Divide dough into two portions, transfer to pans, cover and let rest for 15 minutes. Stretch to edges and let rise for an additional 20 minutes.
Top the Dough
  1. Drizzle olive oil over dough, poke dimples with fingertips, sprinkle with sea salt, and add desired toppings.
Bake and Enjoy
  1. Transfer baking sheets into the oven and bake for 25 to 30 minutes until golden. Cool for 10 minutes before slicing.

Notes

Use high-quality olive oil for the best flavor, experiment with toppings, and keep the dough moist during rising.