Sourdough Discard Focaccia Recipe
Use up your discard in this fluffy and bubbly sourdough discard focaccia. It has instant yeast so the rise time takes just a few hours instead of overnight.
Servings: 10
Calories: 168kcal
Ingredients
- 1 ¼ cups warm water 115ºF
- 1 packet instant yeast
- 1 tablespoon honey
- 1 cup sourdough discard room temperature
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
Instructions
- Pour the water into a large bowl. The water temperature should be 115ºF. Sprinkle yeast over warm water and let rest for 3 minutes. It should be slightly frothy. 1 ¼ cups warm water, 1 packet instant yeast
- Add the honey and sourdough discard to the yeast mixture. Use a whisk to mix. Then add the flour and salt. Mix until a damp, shaggy dough forms. Then cover with plastic wrap and let it rest for 15 minutes. 1 tablespoon honey, 1 cup sourdough discard, 3 cups all-purpose flour, 1 ½ teaspoons salt
- The dough will be very wet, so have a small bowl of oil or cooking spray nearby to coat your fingertips. Pull up one side of the dough of the dough, stretch it out, then fold it over the top of the dough Turn the bowl slightly and do another stretch out and fold. Continue to do this 12 times around the dough ball, turning the bowl each time to go all the way around. Then turn the dough ball over. Cover and let rest for 15 minutes.
- Do this 3 more times with a 15 minute rest in between each stretch and fold (for a total of 4 times). The dough will get a little stretchier each time and not be quite so sticky. After the 4th stretch and fold, cover the bowl and let it rest for 1 hour for the first rise.
- Pour the olive oil into a 9x13" baking pan. (Part way through baking, you'll need to remove the focaccia from the pan and place it directly on the oven racks to continue baking. I use long spatulas to do this, but you can also fold a piece of high temperature parchment paper and place it on the bottom of the pan so you can pull up after baking to remove the bread. If you do this, pour oil on top of the parchment.)
- Place the dough in the prepared pan, then turn the dough over. Stretch it out slightly, but as it does the last rise it will spread and mostly fill the pan. To start the second rise, cover and let the dough rest for 1 to 1 ½ hours in a warm place until puffy with a few bubbles on top.
- Heat oven to 475ºF. Place rack second layer from the bottom. Press your fingers into the dough to dimple it. Don't go overboard or all of the bubbles in the dough will pop. Sprinkle with sea salt. Bake in the preheated oven for 15 minutes. Then remove the focaccia from the pan and place directly on the lowest oven rack. Turn off the oven, and let the bread bake for another for 5-7 minutes.
- Let the bread cool slightly on a wire rack. Sprinkle with additional salt and fresh herbs. Serve while it is still warm and crispy. Focaccia is best served the day you make it.
Notes
Store leftovers in an airtight container. Reheat in a toaster oven or air fryer to get some of the crispiness back.
Refer to the article above for more tips and tricks.
The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 168kcal | Carbohydrates: 35g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 352mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 2mg
