Image Source from joyroberts13

Sourdough Discard Focaccia: A Quick Recipe

If you’re an avid home baker or a lover of all things sourdough, you may find yourself grappling with a common dilemma: what to do with excess sourdough discard? Rather than tossing it out, why not turn it into a delicious focaccia? This airy, olive oil-rich Italian bread is not only a fantastic way to use up that excess starter but also a delightful accompaniment to your meals or a perfect snack on its own. Plus, it’s incredibly easy to make!

Why Use Sourdough Discard?

Sourdough discard refers to the portion of the starter that you typically remove before feeding it with fresh flour and water. While this practice is essential to keep your starter healthy and active, it also means you often have leftover mixture that can be put to good use. Focaccia made with sourdough discard retains all the wonderful flavour and health benefits of sourdough, while being quicker to prepare than a traditional sourdough bread.

Ingredients

For this quick and easy sourdough discard focaccia, you’ll need the following ingredients:

• 200g sourdough discard (at room temperature)
• 300g strong bread flour (plus extra for dusting)
• 200ml warm water
• 10g sea salt
• 50ml olive oil (plus extra for drizzling)
• 1 tsp dried herbs (such as rosemary or thyme, optional)
• Flaky sea salt (for topping)
• Additional toppings: cherry tomatoes, olives, or caramelised onions (optional)

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the sourdough discard, warm water, and olive oil. Stir until well blended. Gradually add the strong bread flour and sea salt into the bowl, mixing until a shaggy dough forms.

2. Knead: Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour as you knead.

3. First Rise: Place the kneaded dough in an oiled bowl, cover with a damp cloth or cling film, and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.

4. Shape the Focaccia: Once the dough has risen, gently punch it down to release the air. Transfer it to a lined baking tray (approximately 25x30cm). Spread the dough out to fit the tray, using your fingers to create dimples all over the surface.

5. Second Rise: Cover the dough again and let it rise for another 30-45 minutes.

6. Preheat the Oven: While the focaccia is rising, preheat your oven to 220°C (200°C fan)/425°F.

7. Add Toppings: After the second rise, drizzle a generous amount of olive oil over the top of the focaccia. Sprinkle with flaky sea salt and any additional toppings you desire, such as fresh herbs, sliced cherry tomatoes, or olives.

8. Bake: Place the focaccia in the preheated oven and bake for about 20-25 minutes, or until it is golden brown and has a lovely crust.

9. Cool and Serve: Once baked, remove from the oven and allow to cool slightly in the tray. Transfer to a wire rack to cool completely before slicing.

Enjoying Your Focaccia

This sourdough discard focaccia is best enjoyed fresh on the day it’s made, but it can also be stored in an airtight container for a few days. Serve it warm, dipped in balsamic vinegar and olive oil, or use it to mop up soups and stews. Its delightful texture and flavour make it a versatile addition to any meal.

Final Thoughts

With this quick recipe, you can elevate your sourdough baking while reducing waste – a win-win situation! So, the next time you find yourself with sourdough discard, remember this easy focaccia and enjoy the delights of homemade bread without the fuss. Happy baking!

No items listed in the response.