Sourdough Discard Focaccia Recipe Recap
Here’s a quick and easy-to-follow recap of the Sourdough Discard Focaccia recipe. Save this for your next baking session, and enjoy the process of creating a flavorful, zero-waste bread that’s perfect for any occasion!
Ingredients
- 1 cup (240g) sourdough discard
- 1 ½ cups (360ml) room-temperature water
- 3 ½ cups (420g) all-purpose flour
- 1 ½ tsp fine sea salt
- 3-4 tbsp olive oil (divided) Fresh rosemary, garlic, flaky sea salt, or your choice
Instructions
- Mix the dough: Combine sourdough discard, water, and 2 tbsp olive oil in a large bowl. Add flour and salt, mixing until a shaggy dough forms. Rest for 30 minutes.
- Stretch and fold: Perform 4 stretch-and-folds over 2 hours to build dough strength.
- First proof: Cover and let the dough rise at room temperature for 4-6 hours, or refrigerate overnight for deeper flavor.
- Shape and second proof: Transfer the dough to an oiled 9x13-inch pan, stretch it gently, and let it proof for 1-2 hours until puffy.
- Add toppings: Dimple the dough with your fingertips, drizzle with olive oil, and add your favorite toppings.
- Bake: Preheat the oven to 425°F (220°C) and bake for 20-25 minutes until golden brown.
- Cool and serve: Let the focaccia cool slightly before slicing and enjoying!
Notes
Pro Tips
- Use a kitchen scale for accurate measurements.
- Experiment with toppings like olives, sun-dried tomatoes, or za’atar.
- Store leftovers in an airtight container or freeze for up to 2 months.
- Fat: 8g
- Carbs: 35g
- Protein: 4g
- Fiber: 1g
- Sugar: 1g