Homemade Sourdough Discard Focaccia
Imagine biting into focaccia with a golden, crisp crust and a soft, airy interior that melts in your mouth. This recipe transforms sourdough discard into a vibrant bread perfect for any occasion.
Are you looking for a simple way to use your sourdough discard? This focaccia recipe delivers bold flavor and irresistible texture without the need for yeast.
Why this focaccia stands out
- It features a light, airy crumb balanced by a crispy, golden crust.
- The sourdough discard adds a subtle tang that enhances the bread’s flavor profile.
- Customizable toppings like oregano and garlic powder make it versatile for any meal.
Ingredients you’ll need
- 1 cup sourdough starter discard
- 1 cup warm water
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon dried oregano (optional)
- 1 teaspoon garlic powder (optional)
- Flaky sea salt, for topping
How to prepare your focaccia
Start by combining the sourdough starter discard and warm water in a large mixing bowl. Stir until the mixture is fully blended and smooth.
Next, add the flour, salt, olive oil, and any optional seasonings, such as oregano and garlic powder. Mix until a shaggy dough forms, then transfer it to a lightly floured surface.
Knead the dough for 5-7 minutes, or until it becomes smooth and elastic. Place the kneaded dough into a greased bowl, cover it, and let it rise in a warm spot for 1-2 hours, or until it doubles in size.
Preheat your oven to 425°F (220°C) while the dough finishes rising. Once ready, transfer the dough to a greased baking sheet or cast-iron skillet and gently stretch it to fit the pan.
Create dimples in the dough using your fingers, then drizzle olive oil over the surface and sprinkle flaky sea salt on top. Bake for 20-25 minutes, or until the top turns golden brown.
Remove the focaccia from the oven and let it cool slightly before slicing. Serve warm or at room temperature for the best experience.
Storing and reheating
Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to 5 days.
Reheat slices in a preheated 350°F (175°C) oven for 5-10 minutes to restore their crispy texture.
Expert tips for perfect focaccia
- For a quicker rise, place the dough in a slightly warm oven with the light on.
- Use high-quality olive oil for drizzling to enhance the bread’s flavor.
- If desired, experiment with additional toppings like rosemary or sun-dried tomatoes.
Ingredient tweaks you can try
- Swap all-purpose flour for bread flour for an even chewier texture.
- Replace oregano with fresh rosemary for a fragrant herbal twist.