Here is my focaccia recipe using my sourdough discard. Homemade Italian bread that is simple to make, but the taste is superb! 😊 Of course, you can always double or triple the recipe. 👍
About my Sourdough Discard
For this recipe, I used the one-week-old discard that I stored in the fridge. One to two hours before using, I let it sit at room temperature. My kitchen temperature is around 23C – 24C / 73F – 75F.
Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.
My other discard video recipes:
You will need:
- 130 grams sourdough discard (100% hydration)
- 140 grams water
- 6 grams fine sea salt
- 15 grams extra olive oil
- 200 grams bread flour (14% protein)
- toppings for the focaccia bread
- Let the sourdough discard sit at room temperature for 1 to 2 hours, depending on your kitchen temperature. If your discard is still active and bubbly, you can skip this step.
- In a bowl, add active sourdough discard, water, salt, olive oil and flour. Stir until no dry flour left. Cover and let it rest for 1 hour.
- Perform 3 times stretch and foldthen cover and let the dough rest again every 30 minutes. After the last stretch and fold, transfer the dough into a baking dish lined with baking paper. Cover and place it in the fridge (5C/41F) overnight or up to 2 days. My baking dish size is 23cmx23cm or 9×9 inch.
- Take the focaccia dough out of the fridge and let it sit at room temperature for 1 hour to 2 hours.
- 30 minutes before baking preheat the oven (up and down heat) to 230C / 446F.
- Drizzle the top of the dough with olive oil, dimple the dough then add your toppings.
- Bake the focaccia for 25 to 30 minutes.
- Let the focaccia cool in the pan for 10 minutes.
- Enjoy your warm Sourdough Discard Focaccia. 😊