Sourdough Discard Focaccia Bread
Equipment
- 2 Mixing bowls
- 1 Wooden spoon or spatula
- 1 Kitchen scale
- 1 Measuring spoons set
- 1 9x13 inch baking pan or similar
- 1 small bowl (for oil mixture)
- 1 clean kitchen towel or plastic wrap
- 1 pastry brush (optional
Ingredients
- 240 gram sourdough discard unfed
- 360 gram bread flour
- 260 gram water room temperature
- 7 gram fine sea salt
- 4 gram instant yeast
- 30 gram olive oil plus extra for greasing pan
- 10 gram olive oil for topping
- 5 gram flaky sea salt for topping
- 5 gram fresh rosemary optional; chopped
- 10 gram olives optional; sliced
- 30 gram cherry tomatoes optional; halved
Instructions
- In a mixing bowl, whisk together sourdough discard and water until mostly smooth.
- Add bread flour, fine sea salt, and instant yeast to the bowl and mix with a wooden spoon until a shaggy dough forms.
- Add 30 g olive oil and continue mixing until the oil is incorporated and the dough is cohesive and slightly sticky.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes at room temperature.
- After 30 minutes, perform a set of stretch-and-folds by pulling up one side of the dough and folding it over itself 4–6 times, turning the bowl as you go.
- Cover again and let the dough rise at room temperature for 1.5–2 hours, or until noticeably puffy and roughly doubled.
- Generously grease the baking pan with olive oil, making sure the bottom and sides are well coated.
- Gently transfer the risen dough to the prepared pan, being careful not to deflate it too much.
- With oiled fingertips, gently stretch and press the dough toward the edges of the pan, letting it relax for a few minutes if it springs back.
- Cover the pan lightly and let the dough rest for 30–45 minutes, until very puffy and jiggly.
- Preheat the oven to 220°C (425°F) during the final rise.
- In a small bowl, mix 10 g olive oil with the chopped rosemary if using.
- When the dough is ready, use oiled fingertips to press deep dimples all over the surface of the dough.
- Drizzle the rosemary olive oil mixture evenly over the dough.
- Scatter cherry tomatoes and olives over the top, gently pressing them into the dimples if using.
- Sprinkle flaky sea salt evenly over the surface.
- Place the pan in the preheated oven and bake for 20–25 minutes, until golden brown and crisp around the edges.
- Remove the focaccia from the oven and let it cool in the pan for at least 10–15 minutes before slicing.
Notes
Using active, bubbly discard will give the best flavor, but even older discard works well since the commercial yeast handles most of the rise; aim for a soft, slightly sticky dough, adding a spoonful of water or flour if needed to adjust, and resist overworking it to keep the crumb open and airy. Generous oil in the pan ensures a crisp, almost fried bottom crust, so don’t skimp, and let the dough fully puff during the final rise for better texture. You can refrigerate the dough after the first rise for up to 12 hours for deeper flavor, simply letting it warm slightly before dimpling and baking. Rotate the pan during baking if your oven has hot spots, and allow the focaccia to cool briefly so the crumb sets and stays light instead of gummy.
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