My kitchen is a place where I love to try new recipes. But making sourdough discard focaccia is special. It’s a quick way to make something tasty with leftover starter.

I was unsure when I first tried this recipe. Could it really make my starter discard into a delicious bread? Yes, it can! With a few ingredients and some technique, you’ll make a focaccia everyone will love.

This focaccia recipe is easy and flexible. It works for both experienced bakers and beginners. You’ll get a bread that’s crispy outside and soft inside.

Let’s dive into making this amazing focaccia. I’ll show you how to make it from start to finish. You’ll learn the basics and how to dimple it perfectly. Soon, you’ll be making bread that’s as good as any bakery.

Understanding Sourdough Discard Focaccia

Sourdough discard focaccia turns kitchen waste into a tasty treat. As a home baker, I’ve found it’s more than just saving food. It’s about making something amazing from simple things.

What Makes It Different from Traditional Focaccia

Traditional focaccia meets innovation with sourdough discard bread. The main differences are:

• Deeper, more complex flavor profile
• Enhanced digestibility due to fermentation
• Natural leavening process
• Unique tangy undertones

Benefits of Using Sourdough Discard

Using sourdough discard in focaccia offers many benefits. You’ll:

1. Reduce food waste
2. Add nutritional complexity
3. Develop richer flavor profiles
4. Improve bread texture

Key Characteristics of Perfect Focaccia

To make the best sourdough discard focaccia, pay attention to these details. Look for:

• Crispy, golden exterior
• Soft, airy interior
• Generous olive oil infusion
• Distinctive surface dimples

The magic of sourdough discard focaccia is in its transformation. It turns simple ingredients into a culinary masterpiece. Each bite is a story of fermentation, creativity, and resourceful cooking.

Essential Ingredients and Equipment

Making the perfect sourdough discard focaccia begins with top-notch ingredients and the right tools. I learned that being precise is key in sourdough baking. This makes the bread truly special.

Key Ingredients

• Sourdough discard (ideally less than a week old)
• Bread flour – the foundation of a great focaccia
• Warm water
• Extra virgin olive oil
• Kosher salt
• Active dry yeast

Quality ingredients are vital in sourdough discard baking. Use fresh sourdough discard and high-protein bread flour for the best taste.

Essential Equipment

1. 9×13 inch non-stick metal baking pan
2. Large mixing bowl
3. Kitchen scale
4. Stand mixer with dough hook (or wooden spoon)
5. Silicone basting brush
6. Parchment paper

The right olive oil can make your focaccia amazing. Choose a high-quality extra virgin olive oil for depth and richness in flavor.

Ingredient	Quantity	Purpose
Sourdough Discard	200 grams	Provides tangy flavor and leavening
Bread Flour	4 ½ cups	Creates structure and texture
Olive Oil	6 tablespoons	Adds moisture and flavor

Pro tip for sourdough discard baking: Let your water sit at room temperature for 24 hours. This removes chlorine, which can harm your dough’s fermentation.

Mixing and Preparing the Dough

Making a perfect sourdough discard focaccia is all about the right mixing and preparation. I’ve learned that being precise is key. It turns sourdough discard into a tasty bread.

Initial Mixing Process

I start by mixing 1 cup (240 grams) of sourdough discard with warm water at 95-100ºF. This warm water helps the yeast work well. I mix the ingredients slowly:

• Combine sourdough discard with warm water
• Add 2 1/4 teaspoons of active dry yeast
• Let it sit for 5 minutes to activate
• Add bread flour with 12.5% protein content

Proper Hydration Levels

Getting the hydration right is key for a light focaccia. It’s like making a sourdough discard pizza. I use 1½ cups of warm water and 2½ cups of all-purpose flour. This makes the dough wet and sticky, perfect for developing flavors.

Stretch and Fold Technique

The stretch and fold method is where the magic is. It builds the dough’s structure, like making buttered noodles with minced garlic. I stretch and fold the dough several times over 2 hours and 30 minutes. This lets it rise and get richer in flavor.

• Gently stretch the dough from each side
• Fold the stretched edges into the center
• Rotate the bowl and repeat
• Rest the dough between stretch and fold sessions

By doing these steps, I make a focaccia that’s both tasty and textured. It’s ready for the next step.

Proofing and Fermentation Steps

Mastering the proofing process is key to making the perfect sourdough discard focaccia. I’ll guide you through the essential steps. This will help your dough develop great flavor and texture. Adjust the timing based on your kitchen’s temperature and your sourdough starter’s activity.

The fermentation journey starts right after mixing your dough. Here’s a breakdown of the key proofing stages:

1. Initial Rest: Let the dough rest for 30 minutes, allowing flour to fully hydrate
2. Stretch and Fold Technique: Do four rounds of stretching and folding
   • Each set is 20 minutes apart
   • Total of 12 folds to build gluten structure
3. Primary Fermentation: Let the dough rise until it doubles in size

Temperature is very important in proofing. In a kitchen around 70-72°F, expect the final rise to take about 4 hours. Your dough is ready when it’s soft, jiggly, and has significantly increased in volume.

Proofing Insights

Proofing Stage	Duration	Key Characteristics
First Rise	2 hours	Initial volume increase
Second Rise	3-4 hours	Doubled size, jiggly texture
Final Rest	30 minutes	Preparation for baking

Pro tip: If you’re using gochujang buttered toppings, prepare them during the proofing process. Always follow package instructions for best results when adding unique flavors to your focaccia.

Shaping and Dimpling Techniques

To make a tasty focaccia from sourdough discard, you need to learn some key shaping techniques. The dough’s final look depends on how you handle it and add toppings. You can find your favorite toppings at local grocery stores.

Oil Distribution Methods

Getting the oil right is key for focaccia’s texture. Use high-quality extra virgin olive oil all over the dough. A large pot or baking sheet is great for spreading it evenly.

• Use about 2-3 tablespoons of olive oil
• Pour oil all over the dough
• Spread it gently with your fingers or a silicone brush

Creating Perfect Dimples

The dimples on focaccia do more than look good; they help with texture. Press your fingers into the dough lightly. This makes shallow holes without letting the dough fall.

Adding Toppings

Make your focaccia special with creative toppings. Fresh garlic is a great choice for flavor. Try different ingredients from local stores to make it your own.

Topping Category	Popular Choices
Herbs	Rosemary, Thyme, Oregano
Vegetables	Sliced Tomatoes, Caramelized Onions
Aromatics	Fresh Garlic, Olives

Press toppings gently into the dimples so they stick during baking. With these steps, you’ll make a focaccia that looks great and tastes amazing.

Baking Instructions and Tips

Making the perfect sourdough focaccia needs care and precision. I’ll show you how to get a golden, crispy bread. It will wow your family and friends.

First, heat your oven to 425°F (220°C). This ensures a hot, even baking environment. A crispy outside and soft inside are key. Use a cast iron skillet or heavy-duty baking sheet for the best results.

Baking Process Breakdown

1. Place the prepared focaccia in the preheated oven
2. Bake for 10 minutes at 425°F
3. Reduce temperature to 350°F
4. Continue baking for 15-20 minutes
5. Check internal temperature reaches 195°F-205°F

For extra flavor, try unique touches. Drizzle with sherry vinegar or brush with fermented soybean sauce. A splash of pasta cooking water can also enhance the crust.

Pro Baking Tips

• Use a digital thermometer to check bread doneness
• Allow focaccia to cool completely before slicing
• Brush with additional olive oil for extra shine

The baking time may change based on your oven and focaccia thickness. Watch it closely during the last stages to avoid overcooking.

Baking Stage	Temperature	Time
Initial Bake	425°F	10 minutes
Final Bake	350°F	15-20 minutes

Follow these steps to make a sourdough focaccia that’s crispy outside, soft inside, and full of flavor!

Creative Topping Combinations

Start making your sourdough focaccia a masterpiece by trying new toppings. With over 27 options, you can make a simple bread into a gourmet delight.

I enjoy mixing up flavors to make focaccia even better. Try thin tomato slices, black olives, and fresh herbs for a classic taste. Or, for something bold, add gochujang butter sauce and toasted sesame seeds.

• Classic Mediterranean: Tomatoes, olives, dried oregano
• Spicy Korean-inspired: Gochujang butter sauce, toasted sesame seeds
• Rustic Vegetable: Roasted zucchini, sweet peppers, capers
• Gourmet Cheese: Pecorino Romano, garlic, fresh herbs

Focaccia is all about trying new things. You can add savory like pancetta and burrata or sweet with roasted grapes and rosemary. Each topping makes your focaccia special.

Topping Category	Key Ingredients	Flavor Profile
Mediterranean	Tomatoes, olives, oregano	Fresh, herbaceous
Spicy Korean	Gochujang sauce, sesame seeds	Bold, tangy
Vegetable Medley	Zucchini, peppers, capers	Earthy, complex

For the best focaccia toppings, focus on balance and quality. Don’t hesitate to try new things and let your creativity run wild!

Conclusion

My adventure with sourdough discard focaccia has been full of flavor and creativity. I’ve tried Korean chili toppings and found new ways to use leftover sourdough starter. This recipe lets home bakers turn old starter into a tasty masterpiece.

This focaccia is more than just bread. It’s great with ramen noodles or as a gourmet sandwich. Adding vegan butter to a warm slice makes it even better. It’s a hit with everyone, no matter their diet.

This recipe makes 12 servings and takes about 9 hours to prepare. It’s worth the wait, with only 206 calories per serving. It’s a delicious treat that’s also good for you.

Whether you’re an experienced baker or just starting, sourdough discard focaccia is a fun journey. Each slice is a story of fermentation, creativity, and the joy of making something tasty from scraps.

Sourdough Discard Focaccia FAQ