Sourdough Discard Focaccia
Soft and fluffy sourdough discard focaccia with a crisp, golden crust and rich olive oil flavor. An easy, flexible recipe that is perfect for using up sourdough discard and making a simple homemade side.
Servings: 10
Calories: 242kcal
Equipment
Ingredients
- 500 grams bread flour
- 150 grams unfed sourdough starter
- 400 grams water*
- 10 grams salt
- ¼ cup olive oil for pan
Instructions
- In a large bowl, mix the flour, sourdough starter, water, and salt until fully combined and a shaggy dough forms.
- Cover and let the dough rest for 30 minutes.
- Perform one set of stretch and folds (stretch and folds are optional, but gives the focaccia dough better texture). Wet hands if too sticky. Cover and let rest another 30 minutes, then perform a second set of stretch and folds.
- Cover and allow the dough to bulk ferment (first rise) for 6 to 8 hours, or until it is very bubbly and has a soft, airy texture. Rising time with be dependent on how warm your kitchen is. The cooler the environment the longer it takes.
- Pour about 2 tablespoons of olive oil into a 9x13 pan and spread it across the bottom and sides.
- Transfer the dough to the pan and gently spread it out with your hands.
- Cover and let rise for 1 to 2 hours, or longer if needed, until doubled and full of bubbles. You can also place it in the fridge overnight for a cold ferment and slower rise.
- Preheat your oven to 425 degrees.
- Drizzle the remaining olive oil over the top of the dough and use your fingers to press it in, creating those classic dimples. Add your favorite toppings.
- Bake for 25 to 35 minutes, until golden brown.
Notes
- Do not worry about perfect timing. Let the dough guide you. It should be giggly and bubbly. Focaccia is also one of those recipes that works well over fermented.
- Rise time will depend on temperature. If your kitchen is cooler, give it more time to ferment. If it is warmer, it will take a lot less time.
- Use plenty of olive oil. This is what gives focaccia its flavor and texture.
- Look for bubbles. That is how you know your dough is ready.
- This recipe also makes an incredible pizza dough.
- If you like a really tangy flavor, the cold ferment will help develop those flavors. I do find that, because of the use of discard, it already has a more sour flavor.
- This is a higher hydration dough so it is seems wet and sticky it is okay.
Nutrition
Calories: 242kcal | Carbohydrates: 39g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 391mg | Potassium: 50mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1IU | Calcium: 9mg | Iron: 0.5mg