Always looking to use up your jar of discard? Focaccia bread is perfect when made from sourdough discard and Italian herbs.
Focaccia is such an easy bread to make. Using sourdough discard helps you use up your jar! Depending on how often you bake or how large your jar of starter is, sometimes it's hard to find ways to use up that discard.
If your tummy prefers truly fermented breads, then go with Sourdough Focaccia - which also is great as pizza dough! If you haven't yet been bitten by the sourdough bug, you can also make my yeasted option with Cast Iron Focaccia; you won't believe the texture you achieve in the pan! And even though it's called pasta sauce, Tomato Bacon Pasta Sauce is also a great dipper for this bread.
Key Ingredients
Discard - Use your sourdough discard, no matter when it has been fed.
Yeast - We're giving the discard just a bit of a boost with yeast.
Flour - Organic all-purpose works great here but you can also use bread flour or a mix.
How to Make Discard Focaccia
***See recipe card below for precise measurements and instructions.***
Step 1: Combine all ingredients in a large bowl.
Step 2: Make sure it has all come together in a ball.
Step 3: Allow to rest in a warm area for several hours.
Step 4: Once doubled in volume you are ready to use.
Step 5: Gently pour dough onto an oiled sheet pan and let rest 20 minutes.
Step 6: Press the dough out to fill the pan and dimple with your fingers. Add more oil and fresh herbs before baking.
FAQs
This is specifically made to use up your discard and isn't truly a yeast bread but also not a true fermented sourdough. Discard isn't as active or strong as fresh starter, making it a good choice for people who don't love the taste of true sourdough. We are also boosting with dried yeast, which sourdough doesn't need.
We mostly grind our own flour now in our house, but in the past I always kept a bucket of organic all-purpose flour on hand. This makes it super easy to bake on a whim - Mac especially loves to make focaccia bread. If you have bread flour, feel free to use half and half AP and bread to give the finished product more "chew."
Photos by Megan Hampton
More Discard Recipes
Hey friends, don't forget to follow me over on Instagram, cause if you like me here, I post there a LOT! I'm also on YouTube with tutorials and Facebook for all sorts of things.
If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Sourdough Discard Focaccia Bread
Ingredients
- 450 grams warm water
- 400 grams sourdough discard
- 1 teaspoon yeast
- 600 grams organic all-purpose flour
- 1 tablespoon salt
- ¼ cup olive oil divided
- Italian herbs
Instructions
- Add all ingredients except the herbs and oil to a large bowl and stir until just combined.
- Cover with a wet tea towel and rest in a warm area for at least 2 hours, up to 10 hours.
- Line a large baking sheet with parchment paper and add 2 tablespoons of olive oil.
- Gently pour the proofed dough onto the pan and turn to coat. Let rest for 20 minutes while the oven preheats to 450°F.
- Oil your fingers from the pan and gently press the dough out to fill the pan, making sure to leave dimples in the dough surface. Sprinkle with salt and either fresh rosemary or other Italian herbs, even dried.
- Bake for 25-30 minutes, rotating the pan halfway through. Serve immediately.
Notes
- Feel free to use bread flour for some of the AP flour.
Leave a Reply