Focaccia with sourdough discard

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. 👍 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.

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

Procedure (video):

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 is left. Cover and let it rest for 1 hour. Perform 3 times stretch and fold then 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 inches.

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. 😊


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