There’s something truly magical about baking homemade focaccia, especially when you can use sourdough discard to create that perfect balance of crispy crust and soft, airy inside. If you’ve ever wondered what to do with your sourdough discard, this recipe is a game-changer. Not only does it reduce waste, but it also infuses your focaccia with rich, complex flavors that you won’t get from traditional recipes. Whether you’re an experienced baker or just starting out, this easy sourdough discard focaccia will impress your family and friends. Ready to give it a try? Let’s dive into the simple steps that’ll have you baking the perfect focaccia every time.
Table of Contents
Key Benefits
Baking sourdough discard focaccia isn’t just a great way to use up your sourdough starter—it comes with a variety of benefits that make it a must-try in any kitchen. Let’s dive into why this recipe stands out:
- Flavor Depth: Sourdough discard adds a unique, tangy flavor to your focaccia that you won’t get with regular bread dough. It’s the perfect balance of sour and savory, making each bite incredibly satisfying.
- Better Texture: Thanks to the natural fermentation process of sourdough, your focaccia will have a delightful, airy texture with a slightly chewy crumb. The outside gets perfectly crispy, creating the ideal contrast to the soft interior.
- Eco-friendly Baking: Instead of tossing your sourdough discard, you’re turning it into something delicious. It’s a win for the environment and your taste buds—waste not, want not!
- Easy and Accessible: Even if you’re new to baking, this recipe is straightforward. You don’t need any special equipment or advanced techniques. Plus, the ingredients are simple and easy to find in any kitchen, making it perfect for a last-minute baking session.
- Versatile for Any Meal: Whether you’re serving it as an appetizer, pairing it with a salad, or using it to soak up your favorite sauce, sourdough discard focaccia fits any occasion. You can even switch up the flavors with different herbs, garlic, or olives to match your meal.
These benefits make sourdough discard focaccia not only a fun and rewarding recipe but one that’s easy to fall in love with. It’s simple, sustainable, and will elevate your bread-baking game!
Ingredients
Before we start baking, let’s gather everything you’ll need to make this delicious sourdough discard focaccia. The ingredients are simple, yet they come together to create something extraordinary. Here’s what you’ll need:
- 1 cup sourdough discard – This is the star of the recipe! It adds that lovely tangy flavor and helps with the texture.
- 3 cups all-purpose flour – The foundation of your focaccia dough. For best results, measure it by spooning it into the cup and leveling it off to avoid using too much flour.
- 1 tablespoon active dry yeast – Helps the dough rise beautifully, giving you a fluffy interior.
- 1 teaspoon salt – Balances the flavors and enhances the dough’s texture.
- 1/4 cup olive oil – This adds richness to the dough and helps create that golden, crispy crust.
- 1/2 cup warm water – To activate the yeast. The water should be warm to the touch, not hot, to ensure the yeast works its magic.
- 2 teaspoons fresh rosemary – A classic herb that pairs perfectly with focaccia. You can also experiment with thyme or oregano for a twist!
- 1 tablespoon garlic (optional) – If you love garlic, this is a must! Mince it and add it to the dough for extra flavor, or sprinkle on top for a garlicky finish.
These ingredients come together to make the perfect focaccia dough. Feel free to get creative—toppings like olives, sun-dried tomatoes, or cheese can be added to customize the bread to your liking. Keep in mind that this is a versatile recipe, and you can adjust the herbs and spices to suit your personal taste.
Once you’ve gathered everything, you’re ready to dive into the fun part: baking! Let’s move on to the next step.
Instructions
Now that you’ve gathered your ingredients, let’s get started on making this irresistible sourdough discard focaccia. Follow these simple steps, and you’ll have a beautiful loaf to enjoy in no time!
- Activate the yeast:
In a small bowl, combine the warm water (about 110°F) and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy. If the mixture doesn’t bubble, the yeast might be old—time for a fresh batch! - Mix the dough:
In a large mixing bowl, combine the sourdough discard, flour, salt, and olive oil. Pour in the activated yeast mixture and stir everything together until it forms a sticky dough. It should pull away from the sides of the bowl but still be soft and pliable. - Knead the dough:
Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour, but try not to add too much—it should remain slightly tacky for the best texture. - First rise:
Grease a clean bowl with a bit of olive oil and place your dough inside. Cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1-2 hours, or until it doubles in size. This is where the magic happens as the yeast works its wonders. - Shape the focaccia:
Once your dough has risen, gently punch it down to release any air bubbles. Transfer it to a greased 9×13-inch baking pan (or any pan of similar size). Use your fingertips to spread the dough evenly, creating those signature dimples that make focaccia so fun to eat. - Second rise:
Cover the pan with a cloth and let the dough rise again for about 30 minutes. This step ensures your focaccia will be light and airy, with a perfect texture. - Preheat your oven:
While the dough is rising, preheat your oven to 400°F (200°C). A hot oven ensures that the focaccia will bake evenly and develop that crispy golden crust. - Add the toppings:
Drizzle the dough with a little more olive oil and sprinkle the top with rosemary and garlic (or any other toppings you love). You can get creative here—add olives, cherry tomatoes, or even a sprinkle of sea salt for extra flavor. - Bake the focaccia:
Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and the edges are crispy. The aroma will fill your kitchen and make it hard to wait! - Cool and enjoy:
Once baked, remove the focaccia from the oven and let it cool for a few minutes before slicing. Serve it warm and enjoy the perfect combination of crispy crust and soft, fluffy inside.
And there you have it! Homemade sourdough discard focaccia that’s ready to be devoured. Whether you’re enjoying it as a snack, appetizer, or side dish, this bread will quickly become a favorite.
Pro Tips and Variations
Now that you’ve got the basics down, let’s take your sourdough discard focaccia to the next level with a few pro tips and variations. Whether you’re looking for an extra crispy crust, different flavor combinations, or just want to personalize the recipe, these tips will help you make the best focaccia every time!
For a Crispier Crust:
If you love a golden, crunchy crust, try adding a bit more olive oil to the dough before baking. Drizzle some over the top right before it goes into the oven and make sure to coat the edges of the pan. This will enhance that crispy texture you crave.
Experiment with Toppings:
While rosemary and garlic are classic, focaccia is incredibly versatile! Here are some tasty variations you can try:
Olives & Cherry Tomatoes: Add sliced olives and halved cherry tomatoes on top before baking for a burst of Mediterranean flavor.
Caramelized Onions: Sweet, slow-cooked onions add a rich, savory depth to your focaccia.
Cheese: Crumbled feta, Parmesan, or even mozzarella work wonders for an indulgent twist.
Balsamic Glaze: Drizzle some balsamic glaze over the top just before serving for a sweet, tangy finish.
Customize the Herbs:
Feel free to experiment with different herbs and spices! Try adding thyme, oregano, or even fresh basil. Each herb brings a unique flavor profile that can transform your focaccia to suit whatever you’re serving.
Add Extra Flavor to the Dough:
To elevate the taste of the dough itself, you can incorporate garlic powder, onion powder, or a pinch of chili flakes right into the mixture before kneading. This will infuse the bread with even more flavor.
Double the Recipe for a Bigger Batch:
Hosting a dinner party or just want extra focaccia? Simply double the ingredients and bake it in a larger pan. You might need to extend the baking time slightly, so keep an eye on it as it bakes.
Refrigerate for Extra Flavor:
If you have the time, let your dough rest in the fridge for a few hours (or even overnight) after the first rise. The slow fermentation process will develop deeper flavors, giving your focaccia a richer, more complex taste.
Storage and Reheating:
Leftovers? No problem! Store any leftover focaccia in an airtight container at room temperature for up to 2-3 days. To reheat, simply pop it in the oven at 350°F for a few minutes to get that crispy texture back.
By using these tips, you can create focaccia that’s perfectly tailored to your taste and the occasion. Don’t hesitate to get creative—this recipe is as flexible as you want it to be!
Serving Suggestions
Once your sourdough discard focaccia is baked to golden perfection, it’s time to think about how you’ll serve it. Whether you’re enjoying it with family, friends, or as a snack, here are some delicious serving ideas to make your focaccia even more irresistible:
As a Side Dish:
Focaccia is a wonderful accompaniment to any meal. Serve it alongside a fresh salad, a hearty bowl of soup, or grilled vegetables. It pairs especially well with Mediterranean-inspired dishes like hummus, tzatziki, or roasted lamb.
For Dipping:
Turn your focaccia into a dipping delight! Pour a small bowl of high-quality olive oil and balsamic vinegar for dipping. You can even sprinkle a little sea salt and crushed red pepper flakes into the oil for added flavor.
Sandwiches:
Focaccia makes a fantastic base for sandwiches. Use slices to make a hearty veggie sandwich, or load it with turkey, cheese, and a spread of mustard or aioli. The airy texture and slight crispiness of the bread hold up beautifully with all kinds of fillings.
Bruschetta:
Slice the focaccia into smaller pieces and top with a mixture of diced tomatoes, fresh basil, olive oil, and balsamic vinegar for a simple and flavorful bruschetta. It’s the perfect appetizer for a party or a light snack.
Toast for Breakfast:
Slice a piece of focaccia and toast it lightly for breakfast. Top it with butter, jam, or even a fried egg for a savory morning treat. The flavor of the focaccia complements everything from avocado to scrambled eggs.
As a Snack:
Sometimes, the best way to enjoy focaccia is just as it is—fresh out of the oven and slightly warm. Break off a piece and savor the simple, comforting taste. You can even sprinkle some flaky sea salt on top for an extra touch of flavor.
No matter how you serve it, this sourdough discard focaccia is bound to become a crowd-pleaser. It’s versatile, flavorful, and perfect for any occasion!
Conclusion
Congratulations! You’ve just created a delicious, homemade sourdough discard focaccia that’s bound to become a staple in your kitchen. Whether you’re making it to use up that sourdough starter or simply craving the irresistible combination of crispy crust and soft, airy bread, this recipe delivers. It’s simple, satisfying, and versatile enough for any meal.
Remember, the beauty of focaccia lies in its flexibility. You can adjust the herbs, toppings, and flavors to match your mood or meal. From savory to sweet, it’s all about experimenting and finding your perfect version.
By using sourdough discard, you’re not only creating something incredibly tasty but also making the most out of ingredients you already have. It’s a win-win for both your taste buds and the environment!
So, next time you have some sourdough discard on hand, you’ll know exactly what to do with it. Happy baking, and enjoy every bite of your fresh, homemade focaccia!
Ready to bake? Let’s get started—your perfect loaf of sourdough discard focaccia is just a few steps away!
____________________________
sourdough discard focaccia
Ingredients
- 1 cup sourdough discard – This is the star of the recipe! It adds that lovely tangy flavor and helps with the texture.
- 3 cups all-purpose flour – The foundation of your focaccia dough. For best results measure it by spooning it into the cup and leveling it off to avoid using too much flour.
- 1 tablespoon active dry yeast – Helps the dough rise beautifully giving you a fluffy interior.
- 1 teaspoon salt – Balances the flavors and enhances the dough’s texture.
- 1/4 cup olive oil – This adds richness to the dough and helps create that golden crispy crust.
- 1/2 cup warm water – To activate the yeast. The water should be warm to the touch not hot, to ensure the yeast works its magic.
- 2 teaspoons fresh rosemary – A classic herb that pairs perfectly with focaccia. You can also experiment with thyme or oregano for a twist!
- 1 tablespoon garlic optional – If you love garlic, this is a must! Mince it and add it to the dough for extra flavor, or sprinkle on top for a garlicky finish.
Instructions
Activate the yeast:
- In a small bowl, combine the warm water (about 110°F) and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy. If the mixture doesn’t bubble, the yeast might be old—time for a fresh batch!
Mix the dough:
- In a large mixing bowl, combine the sourdough discard, flour, salt, and olive oil. Pour in the activated yeast mixture and stir everything together until it forms a sticky dough. It should pull away from the sides of the bowl but still be soft and pliable.
Knead the dough:
- Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour, but try not to add too much—it should remain slightly tacky for the best texture.
First rise:
- Grease a clean bowl with a bit of olive oil and place your dough inside. Cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1-2 hours, or until it doubles in size. This is where the magic happens as the yeast works its wonders.
Shape the focaccia:
- Once your dough has risen, gently punch it down to release any air bubbles. Transfer it to a greased 9×13-inch baking pan (or any pan of similar size). Use your fingertips to spread the dough evenly, creating those signature dimples that make focaccia so fun to eat.
Second rise:
- Cover the pan with a cloth and let the dough rise again for about 30 minutes. This step ensures your focaccia will be light and airy, with a perfect texture.
Preheat your oven:
- While the dough is rising, preheat your oven to 400°F (200°C). A hot oven ensures that the focaccia will bake evenly and develop that crispy golden crust.
Add the toppings:
- Drizzle the dough with a little more olive oil and sprinkle the top with rosemary and garlic (or any other toppings you love). You can get creative here—add olives, cherry tomatoes, or even a sprinkle of sea salt for extra flavor.
- Bake the focaccia:
- Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and the edges are crispy. The aroma will fill your kitchen and make it hard to wait!
Cool and enjoy:
- Once baked, remove the focaccia from the oven and let it cool for a few minutes before slicing. Serve it warm and enjoy the perfect combination of crispy crust and soft, fluffy inside.
Notes
- Calories: 200
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 1g
- Protein: 4g
- Sodium: 400mg
- Cholesterol: 0mg
FAQs
To make sure you have everything you need for success, here are some answers to frequently asked questions about making sourdough discard focaccia:
1. Can I use sourdough starter instead of sourdough discard?
Yes! If you have a bubbly, active sourdough starter, feel free to use that instead of discard. Just reduce the amount of water in the recipe to account for the extra moisture in the starter. It will still work beautifully and give you a slightly more intense flavor.
2. How can I make the focaccia fluffier?
For an even fluffier focaccia, you can allow the dough to rise for a longer period, preferably in a warm spot, or even overnight in the fridge. This extended fermentation time gives the dough more air bubbles and a lighter texture.
3. Can I freeze focaccia dough?
Absolutely! After the first rise, you can shape your dough and freeze it before baking. Just make sure to wrap it tightly in plastic wrap or place it in a freezer-safe bag. When you’re ready to bake, let the dough thaw and complete the second rise before baking as usual.
4. What can I use if I don’t have fresh rosemary?
If you don’t have fresh rosemary, dried rosemary works just as well. You can also experiment with other herbs like thyme, oregano, or even a little basil for a different flavor. Get creative and use what you have on hand!
5. How do I store leftover focaccia?
To store leftover focaccia, keep it in an airtight container at room temperature for up to 2-3 days. If you’d like to keep it longer, slice it and freeze individual pieces. When you’re ready to enjoy it, just pop the slices in the toaster or oven to crisp up the crust again
6. Can I make focaccia without yeast?
Yeast is essential for giving focaccia its signature light and airy texture. However, if you’re out of yeast, you can try using a baking powder version of focaccia, though the texture will be a bit different—less chewy and more biscuit-like.
7. Can I add other mix-ins to the dough?
Definitely! Focaccia dough is very adaptable. You can add ingredients like olives, sun-dried tomatoes, caramelized onions, or even cheese directly into the dough before the second rise. It will add flavor and make the focaccia even more indulgent.
If you have more questions or need further tips, feel free to drop them in the comments below. Happy baking, and enjoy the process!