Fresh-Milled Sourdough Discard Focaccia Bread
So, the other day I had a lot of discard that I needed to use, and I have been wanting to make focaccia bread for a while, so I did a hybrid recipe using sourdough discard and yeast! It turned out great! Next time you have discard that you don’t want to waste, Try making focaccia!
I baked the bread in a 9X13 pan; next time I’m going to use a sheet pan so that it’s thinner and crispier for sandwiches! I topped this focaccia with fresh sprigs of rosemary, parmesan, minced garlic, flaky salt, and oregano. It tasted like a fluffy breadstick. I only wished I had some marinara. Next time I will try that. When my sourdough starter is ready, and I want to make focaccia again, I’m going to make it fully with sourdough to see how different it is.
The Dough at different Stages
I thought it would be fun to take photos of the dough during the fermentation process. The first photo is the dough just mixed up. The next was after the first stretch-and-fold, and the last was when the dough was ready to shape and rise in the pan.
Shaping
I made a flat loaf shape, covered it, and waited about 45 minutes, and it filled the pan. Then I drizzled olive oil, dimpled the dough, and sprinkled the toppings on.
Baking
Baked the focaccia at 425*F for about 23 minutes. And it was done! I ate it plain like a breadstick. The next day, I made it into pizza, which was delicious. And then I made a sandwich! There are so many things you can do with focaccia, and I will definitely be making it again!
Fresh-Milled Sourdough Discard Focaccia
Equipment
- large bowl
- 9X13 pan or a metal baking sheet
Ingredients
- 500 grams fresh-milled flour I used hard white wheat
- 100 grams sourdough discard
- 400 grams warm water
- 2.5 tsp instant yeast
- 10 grams salt
- 2 TBSP olive oil
Topping
- 1 tsp flaky salt
- 2 TBSP olive oil
- 4 sprigs of rosemary
- 1 tsp oregano
- 2-3 cloves minced garlic
- 2 TBSP Grated parmesan
Instructions
- In a large bowl, combine the discard, olive oil and water.
- Next, add the dry ingredients, flour, yeast and salt. Mix until all the dry ingredients are fully incorporated. The dough will be sticky.
- Cover the dough and let it rest for about 30 minutes.
- Time to stretch and fold! Gently lift a section of the dough and stretch as far as you can without ripping, turn the bowl and repeat all the way around.
- Next, flip over the dough with the seam facing up, create a smooth dough ball while creating some tension without ripping the dough. Cover and rest for 30 minutes.
- Do another round of stretch and folds, cover and let rest until it doubles in size, about 45 minutes to an hour.
- Once the dough has doubled in size, line your baking sheet with parchment and pour 2 TBSP of olive oil into the pan. Spread evenly on the pan.
- Release the dough from the bowl and place it on the pan. Flatten the dough slightly, forming it into a loaf shape and tuck in the ends.
- Cover the dough and let it rise until the dough takes up the baking dish. about 1 hour.
- Once the dough has filled the pan, preheat your oven to 425℉.
- Drizzle the olive oil on top of the dough, dimple the dough gently and make sure not to do to much or you will deflate the bubbles.
- Sprinkle your desired toppings on the focaccia
- Bake the focaccia at 425℉ for 18 to 23 minutes, or until golden brown.
- Let your focaccia cool and then enjoy!
Notes
- You can store your focaccia in an airtight container for up to 3 days.
- Or freeze in a freezer-safe bag or container for up to 3 months.
