Sourdough Discard Focaccia Bread

The aroma of freshly baked Sourdough Discard Focaccia Bread wafting through your kitchen is truly irresistible – crispy on the outside, tender and airy on the inside, with a subtle tang from the sourdough discard that elevates this Italian classic to new heights. This ingenious recipe transforms what would otherwise be wasted starter into a spectacular flatbread that’s both rustic and elegant. The dimpled surface creates perfect pockets for olive oil and toppings, making each bite a sensory delight. You’ll learn how to create bakery-quality sourdough discard focaccia at home with simple techniques that yield professional results every time.

Why You’ll Love This Recipe

This Sourdough Discard Focaccia Bread recipe stands out from traditional focaccia for several compelling reasons. First, it’s the perfect solution for using your sourdough discard – that portion of starter you’d typically throw away during feeding. Instead of waste, you get a spectacular bread with enhanced flavor complexity.

The texture is truly magical – a crispy, olive oil-infused exterior gives way to a pillowy, open crumb that’s simultaneously light and substantial. The contrast between the crunchy bottom crust and the tender interior creates an irresistible textural experience.

What’s more, this focaccia bread recipe is incredibly versatile. The basic dough serves as a canvas for endless topping combinations – from classic rosemary and sea salt to more adventurous options like grapes or pistachios.

Despite its impressive results, this recipe is surprisingly forgiving for bakers of all skill levels. The stretching and folding technique builds strength in the dough without intensive kneading, making this a relatively hands-off recipe that fits easily into your day.

Ingredients List for the Sourdough Discard Focaccia Bread

The magic of this sourdough discard focaccia comes from the combination of simple pantry staples with the complexity of fermented sourdough. The discard adds a subtle tanginess while the blend of bread and whole wheat flours creates the perfect structure and depth of flavor.

• 452 grams water
• 7 grams instant yeast (1 packet)
• 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 (for dough)
• 56 grams olive oil (for topping)
• 7 grams flaky sea salt
• Tomatoes (sliced)
• Fresh rosemary
• Onions (sliced)
• Ground pistachios
• Lemons (sliced)
• Olives
• Ground pepper
• Garlic
• Grapes

Pro Tips

For truly exceptional Sourdough Discard Focaccia Bread, pay attention to these three critical techniques:

First, don’t rush the fermentation. While this recipe uses commercial yeast alongside sourdough discard for reliability and speed, allowing proper time for each rise is essential. Look for visual cues – the dough should be noticeably puffier and show bubbles on the surface before proceeding to the next step.

Second, be generous with the olive oil. What makes focaccia distinct is its relationship with olive oil – it creates the signature crispy bottom and adds tremendous flavor. Use a good quality olive oil that you enjoy the taste of, as its flavor will be prominent in the finished bread.

Third, the dimpling technique is crucial. When you press your fingertips firmly into the dough all the way to the bottom of the pan, you’re creating the characteristic focaccia texture. These dimples prevent the dough from rising unevenly and create perfect pockets for the oil and toppings to collect, resulting in concentrated flavor in every bite.

Instructions

Step 1: Make the dough: Mix the water, instant yeast, honey and sourdough discard in a large bowl until no traces of discard remains.

Step 2: Fold in the bread flour, whole wheat flour and salt. Mix with a wooden spoon or your hands until all of the flour is hydrated.

Step 3: Knead the olive oil into the dough until it is absorbed. It will gradually feel less greasy as it absorbs the oil.

Step 4: Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes.

Step 5: Stretch and fold: After the 15 minute rest period, complete 1 set of stretch and folds.

Step 6: To complete a stretch and fold, with the dough inside your bowl, pick up the side of the dough closest to you using your fingertips. Stretch the dough out as much as you can without it tearing and fold it over itself. Turn the bowl 90 degrees and repeat 3 more times.

Step 7: Cover the bowl with plastic wrap. Set it in a warm place and let the dough rest for 15 minutes.

Step 8: Complete 1 more set of stretch and folds. Cover the bowl with plastic wrap.

Step 9: First rise: Let the dough rise at room temperature until doubled in volume. The dough should double in volume and appear bubbly, about 30 to 45 minutes.

Step 10: Prep: Line two 9 by 13 baking sheets aluminum foil or parchment paper. Coat the bottom of the sheet pans with about 1 tablespoon of olive oil (14 grams). Preheat the oven to 425 F. (Coat bottom of the pan with 28 grams of olive oil if you’re baking 1 large focaccia).

Step 11: Second rise: Divide the dough into two portions. Transfer each portion of dough on the prepared pans. Cover the pans with plastic wrap and let the dough rest for 15 minutes.

Step 12: After the rest period, stretch the dough out to the edges of the pan. Cover the dough once more and let it rise for another 20 minutes or until it looks bubbly.

Step 13: Assemble and top: Working with one portion of dough at a time, pour about 1 tablespoon (14 grams) of olive oil over the dough. Spread the oil on the dough using the palm of your hand. Using your fingertips, dimple the dough all over until it looks completely flat.

Step 14: Sprinkle sea salt and arrange toppings on the dough (if using). Repeat with the remaining portion of dough.

Step 15: Bake: Transfer the baking sheets to the oven and bake for 25 to 30 minutes or until the focaccia looks golden brown.

Step 16: Enjoy: Transfer the focaccias to a cooling rack. Let the bread cool for 10 minutes before slicing, more if you’re using it for a sandwich.

Step 17: Store: This bread tastes the best the day it is baked, but will store well for up to 3 days in an airtight container at room temperature. Refrigerate leftover slices in an airtight container if you used toppings.

Variations

The versatility of Sourdough Discard Focaccia Bread makes it perfect for creative variations. For a Mediterranean twist, top your focaccia with sliced olives, cherry tomatoes, and crumbled feta before baking. The saltiness of the cheese beautifully complements the tanginess of the sourdough.

For a sweeter option that’s perfect with coffee or as dessert, try a grape focaccia. Press halved grapes into the dimpled dough, sprinkle with sugar and rosemary, then finish with a drizzle of honey after baking. This sweet-savory combination is traditional in Italian cuisine and absolutely divine.

For those seeking a gluten-friendly option, you can substitute up to 25% of the bread flour with almond or oat flour. While not gluten-free, this reduces the gluten content while maintaining the bread’s structure. The alternative flours add nutty flavor notes that complement the sourdough wonderfully.

Storage and Serving

Your Sourdough Discard Focaccia Bread will maintain its best quality when stored in an airtight container at room temperature for up to three days. For longer storage, slice the cooled focaccia and freeze it in an airtight container with parchment paper between slices to prevent sticking. Frozen focaccia can be reheated directly from frozen in a 350°F oven for about 5-10 minutes.

For the ultimate serving experience, warm slices of focaccia slightly in a 350°F oven for 3-5 minutes. This revives the crust’s crispiness and enhances the aroma. Serve alongside a high-quality olive oil mixed with balsamic vinegar and herbs for dipping.

Transform this sourdough focaccia bread into spectacular sandwiches by splitting it horizontally and filling with roasted vegetables, cheeses, and cured meats. Alternatively, use it as the base for an elevated pizza, adding toppings and returning it to the oven just until the cheese melts.

FAQs

Can I make this focaccia without commercial yeast?
Yes, you can make this sourdough discard focaccia using only the natural yeast in your discard, but the process will take longer. Increase the amount of discard to about 250 grams, reduce the water accordingly, and expect longer rising times – approximately 4-6 hours for the first rise and 2-3 hours for the second rise, depending on your kitchen’s temperature.

How can I tell when my focaccia is properly baked?
Properly baked sourdough focaccia bread should be golden brown on top and have an internal temperature of about 200°F. If you don’t have a thermometer, tap the bottom – it should sound hollow.

Can I prepare the dough ahead of time?
Absolutely. After the first rise, you can refrigerate the dough for up to 24 hours. This slow fermentation actually improves flavor. When ready to bake, remove from the refrigerator, place in your oiled pans, and allow to come to room temperature (about 1-2 hours) before proceeding with dimpling and baking.

Why didn’t my focaccia get those characteristic large air bubbles?
Large bubbles in sourdough discard focaccia come from proper hydration, adequate fermentation, and gentle handling. Make sure you’re using the correct amount of water and allowing sufficient rising time. Also, be gentle when dimpling to preserve some of the gas bubbles in the dough.

What’s the best way to revive day-old focaccia?
To revive day-old sourdough focaccia bread, sprinkle it lightly with water and heat in a 350°F oven for about 5-7 minutes. This rehydrates the crumb and crisps up the exterior for a near-fresh-baked experience.

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