Description
Indulge in the delightful experience of baking with this Sourdough Discard Focaccia Recipe. This simple yet flavorful bread transforms sourdough discard into a tender, spongy focaccia that elevates any meal. Perfect for beginners and seasoned bakers alike, this recipe allows you to customize your focaccia with various toppings like olives, tomatoes, and fresh herbs. In just about an hour and a half, you’ll have a golden-brown masterpiece ready to serve as an appetizer, side dish, or sandwich base. Enjoy the rich taste and texture that homemade focaccia brings to your table!
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: sliced tomatoes
- fresh rosemary
- sliced onions
- ground pistachios
- sliced lemons
- olives
Instructions
- In a large bowl, combine water, yeast, honey, and sourdough discard until smooth.
- Fold in bread flour, whole wheat flour, and salt until fully hydrated.
- Knead in olive oil until absorbed.
- Cover and let the dough rest for 15 minutes.
- Perform one set of stretch and folds; cover for another 15 minutes.
- Allow dough to rise until doubled (30-45 minutes).
- Prepare baking sheets with olive oil; preheat oven to 425°F.
- Divide dough into two portions; shape to fit pans and let rest again for 20 minutes.
- Dimple dough and add toppings before baking for 25-30 minutes until golden brown.
- Prep Time: 90 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 146
- Sugar: 1g
- Sodium: 206mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg