Sourdough Discard Focaccia With Yeast (Same Day Recipe)
What can you do with a lot of sourdough discard? Indulge in the irresistible combination of a golden, herb-infused crust and a chewy crumb of this Easy Sourdough Discard Focaccia recipe! This recipe allows you to transform your sourdough discard into a delectable and versatile bread, perfect for savouring on its own or as a canvas for your favourite toppings!
Equipment
- Roasting Pan/ Baking Tray idealy, high rimmed
Ingredients
- 460 g strong bread flour
- 7 g fast action yeast a.k.a. instant yeast, or dry active yeast
- 2 teaspoon salt
- 225 g sourdough discard 100% hydration
- 280 ml water lukewarm
- 50 ml olive oil
For The Topping:
- 5 tablespoon olive oil
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 2 teaspoon dried herbs
- 20-25 olives cut in half
- ½ teaspoon sea salt
Instructions
- Mix the flour, salt and yeast in a bowl of a stand mixer. Add the sourdough discard, water and olive oil.
- Start running your stand mixer on low speed until everything is combined into a rough dough. Scrape the sides of the bowl to make sure no oil or dry flour is stuck to them. Then increase the speed to medium, and carry on mixing for 15 minutes. You should have a wet dough, but it should be smooth and elastic.
- Tip the dough into a large bowl (or ideally into a large square/ rectangular dish - this will make it easier to shape the dough in the baking tray). Cover the top of the bowl with plastic wrap or a kitchen towel. Let the focaccia rise in a warm place for 2 hours. It should double in volume in its bulk rise.
- In the meantime, line the sides and bottom of the pan with parchment paper. We recommend using a deep roasting pan (so that it can be covered without the cover touching the tough). Brush the baking parchment with a little olive oil to prevent the paper from sticking to the bread later.
- Once the dough has finished its first rise, carefully scrape the dough out into the prepared baking tray. With oiled hands, stretch it into the shape of the tray (it may shrink back a little, and that's ok). Cover the top of the tray with a kitchen towel, and leave it in a warm spot for 1 hour.
- In the meantime, prepare the topping. Slice each pitted olive in half and set aside.
- In a small/ medium bowl, mix the tomato paste, olive oil, dried herbs and crushed garlic (the tomato paste will stay clumped up a little, and that's ok).
- Preheat the oven to 220°C (430℉).
- When the focaccia has finished its second rise, dimple the surface with oiled fingers by gently pressing your fingers into the dough.
- Brush the top generously with the tomato oil mixture, using a silicone pastry brush. Press the olive halves into the dimples across the surface of the dough.
- Scatter sea salt all over and place the focaccia in the oven. Bake for 15 minutes, then reduce the temperature to 200°C (400℉) and continue cooking for another 15 minutes. The crust should be golden brown!
- Take the focaccia out of the oven, and leave it in the tray for 10 minutes. Then transfer it carefully onto a wire rack to cool down completely before slicing.
Video
Notes
Storage:
This focaccia stays fresh for up to 48 hours (honestly, it is just as good the next day). Store it in an airtight container (or wrapped tightly in aluminium foil) at room temperature.
You may warm it up the next day by placing slices of Sourdough Discard Focaccia in the preheated oven for 5-6 minutes. It will form a thin crispy crust. Serve it with a drizzle of olive oil on top the next day!
Nutrition
Calories: 264kcalCarbohydrates: 39gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 722mgPotassium: 75mgFiber: 2gSugar: 0.4gVitamin A: 57IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!