This sourdough discard focaccia bread is a fantastic way to utilize leftover sourdough starter. The result is a soft, airy bread with a crispy crust, perfect for sandwiches or as a side dish.
The recipe is simple and requires minimal ingredients, making it an ideal choice for both beginner and experienced bakers.
Understanding Focaccia Bread
Focaccia is a traditional Italian bread known for its airy texture and rich flavor. This bread is characterized by its golden crust and the signature dimples that hold pools of olive oil, enhancing its taste and visual appeal.
Often enjoyed as a side dish, focaccia can also serve as a base for sandwiches or be topped with various ingredients. Its versatility makes it a favorite among bread lovers, whether served warm or at room temperature.
The Role of Sourdough Discard
Utilizing sourdough discard in focaccia not only minimizes waste but also adds a unique depth of flavor to the bread. The natural fermentation process contributes to a slightly tangy taste, elevating the overall profile of the focaccia.
This method allows bakers to create a delicious product while making good use of leftover starter. It’s a win-win for both the environment and your taste buds!
Ingredients That Shine
The simplicity of focaccia is one of its charms. With just a handful of ingredients—sourdough starter, flour, water, olive oil, salt, and herbs—you can create a delightful bread that impresses.
Olive oil plays a pivotal role, not only in the dough but also as a finishing touch. Drizzling it over the dimples before baking ensures a crispy crust and enhances the flavor profile. Fresh or dried herbs, such as rosemary or thyme, add an aromatic quality that complements the bread beautifully.
Step-by-Step Process
The process of making focaccia is straightforward, making it accessible for bakers of all skill levels. Start by mixing the sourdough starter with warm water and sugar, then gradually incorporate flour and salt to form a shaggy dough.
Kneading the dough until smooth and elastic is essential for developing the right texture. After allowing it to rise, the dough is transferred to a greased pan, where it undergoes a second rise before being dimpled and dressed with olive oil and herbs.
Baking and Serving Suggestions
Once baked to a golden brown, the focaccia should cool slightly before slicing. This bread is best enjoyed fresh, served warm with a side of olive oil for dipping.
Consider pairing it with soups, salads, or simply enjoying it on its own. The combination of the crispy crust, soft interior, and flavorful toppings makes focaccia a delightful addition to any meal.
Storing Leftovers
If you happen to have any leftovers, storing focaccia is easy. Wrap it in a clean kitchen towel and place it in a bread box or a paper bag to maintain its texture.
For longer storage, consider freezing slices. Just make sure to wrap them tightly in plastic wrap and then in aluminum foil. When ready to enjoy, simply thaw and reheat for a fresh-out-of-the-oven experience.
Easy Sourdough Discard Focaccia Recipe
This focaccia bread is made with sourdough discard, flour, water, and olive oil, resulting in a flavorful and fluffy texture. The recipe takes about 2 hours from start to finish and serves 8 people.
Ingredients
- 1 cup sourdough starter (discard)
- 2 cups all-purpose flour
- 1 cup warm water
- 1/4 cup olive oil, plus more for drizzling
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dried herbs (such as rosemary or thyme)
- Coarse sea salt for topping
Instructions
- Mix the Dough: In a large bowl, combine the sourdough starter, warm water, and sugar. Stir in the flour and salt until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a 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 Pan: Grease a baking sheet or a 9×13 inch pan with olive oil. Transfer the dough to the pan and gently stretch it to fit.
- Second Rise: Cover the dough with a cloth and let it rise for another 30 minutes.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Dimple the Dough: Once risen, use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with coarse sea salt and dried herbs.
- Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Cool and Serve: Allow the focaccia to cool slightly before slicing. Serve warm or at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Servings: 8 slices
- Calories: 180kcal
- Fat: 8g
- Protein: 4g
- Carbohydrates: 24g
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