This focaccia bread recipe utilizes sourdough discard, making it a great way to reduce waste while enjoying delicious homemade bread. The result is a soft, airy loaf with a crispy crust, perfect for sandwiches or as a side to your favorite dishes.
The process is simple and requires minimal ingredients, allowing you to create a flavorful focaccia with ease.
Understanding Focaccia Bread
Focaccia is a traditional Italian bread known for its soft, airy texture and crispy crust.
This bread is often topped with various ingredients, enhancing its flavor and visual appeal.
The use of sourdough discard in this recipe not only reduces waste but also adds a unique depth of flavor to the bread.
Ingredients That Make a Difference
The simplicity of focaccia lies in its ingredients.
With just a few staples like flour, water, and olive oil, you can create a delightful loaf.
The addition of coarse sea salt and fresh herbs, such as rosemary, elevates the taste, making it a perfect accompaniment to meals or a standalone snack.
The Art of Making Focaccia
Creating focaccia involves a straightforward process that anyone can master.
Start by mixing the sourdough discard with warm water and olive oil, then gradually incorporate the flour and salt.
Kneading the dough is essential for developing its structure, leading to that desired airy interior.
After the first rise, the dough is shaped and placed in a greased baking pan.
Using your fingers to create dimples on the surface not only adds character but also allows for better absorption of olive oil and toppings.
Rising and Baking: Key Steps
Letting the dough rise is crucial for achieving the perfect texture.
The first rise allows the dough to double in size, while the second rise helps develop its flavor and lightness.
Preheating the oven ensures that the focaccia bakes evenly, resulting in a golden brown crust.
Serving Suggestions
Once baked, focaccia can be served warm or at room temperature.
Pair it with a small bowl of olive oil for dipping, enhancing the experience with rich flavors.
This bread can also be used for sandwiches, enjoyed with soups, or simply savored on its own.
Storing and Enjoying Leftovers
Focaccia is best enjoyed fresh, but leftovers can be stored for later.
Wrap the bread in plastic or foil to keep it from drying out.
Reheating in the oven will restore its crispiness, making it just as delightful as when it was first baked.
Easy Sourdough Discard Focaccia Recipe
This focaccia bread is made with sourdough discard, flour, water, olive oil, and salt. It takes about 2 hours from start to finish, including rising time, and yields a delightful loaf that serves 6-8 people.
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1/4 cup olive oil (plus extra for drizzling)
- 1 teaspoon salt
- 1 teaspoon dried herbs (such as rosemary or thyme, optional)
- Coarse sea salt for topping
Instructions
- Mix the Dough: In a large bowl, combine the sourdough discard, warm water, and olive oil. Stir in the flour and salt until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the Baking Pan: Grease a baking sheet or a 9×13 inch pan with olive oil. Once the dough has risen, gently punch it down and transfer it to the prepared pan.
- Shape the Dough: Use your fingers to stretch and press the dough into the pan, creating dimples on the surface. Drizzle with olive oil and sprinkle with coarse sea salt and herbs, if using.
- Second Rise: Cover the pan with a cloth and let it rise for another 30 minutes.
- Preheat the Oven: While the dough is rising, preheat your oven to 425°F (220°C).
- Bake: Bake the focaccia in the preheated oven for 20-25 minutes or until golden brown. Remove from the oven and let it cool slightly before slicing.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Servings: 6-8 slices
- Calories: 180kcal
- Fat: 8g
- Protein: 4g
- Carbohydrates: 24g
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