Sourdough Discard Focaccia

User Reviews

4.7

9 reviews
Excellent
  • Servings

    12 slices or more

  • Calories

    226 kcal

  • Course

    Bread

  • Cuisine

    European

Sourdough Discard Focaccia

Want to make sourdough focaccia but are short on time? This super-easy sourdough discard focaccia uses yeast so it is ready to bake in under two hours. With an irresistible crispy-chewy crust and soft crumb with large air holes this is the one sourdough discard focaccia recipe you will make again and again!

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Ingredients

Servings
  • 500 g (4 cups) white bread flour
  • 1 tbsp sugar
  • 7 g Rapid Rise Yeast (1 sachet)
  • 12 g (2 scant teaspoons) sea salt
  • 100 g ( 3 ½ oz) sourdough starter discard , or active starter
  • 400 g (1½ cups + 3 tbsp) water
  • 2 tbsp virgin olive oil for the bowl
  • 4 tbsp virgin olive oil for the bread or as needed
  • ½ tsp coarse sea salt flakes , to sprinkle
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Instructions

PREPARE THE DOUGH

  1. Combine the flour, sugar, rapid rise yeast and salt in a measuring cup or bowl.
  2. Add the sourdough starter discard to a large mixing bowl and stir in the water.
  3. Add the flour mixture and mix using a Danish whisk to combine. The dough will be shaggy and very sticky. Drizzle a little olive oil over it and leave it for 10-15 minutes.
  4. Stir once again using the Danish whisk, a wooden spoon or your hands (drizzle them with olive oil first). The dough should now be fully hydrated. Drizzle some olive oil over the dough and turn over in the bowl.

FIRST RISE

  1. Cover the oiled bowl with a damp tea towel and leave the dough to rise for 60-90 minutes. If your kitchen is very cold, place the bowl in the microwave, air fryer or oven with a small bowl of steaming water to help it rise.

SECOND RISE

  1. Line a 9x13 pan with parchment paper or a reusable liner and drizzle liberally with olive oil.
  2. Gently lift the dough out of the bowl and place into the prepared pan. Use oiled hands to gently scoop the dough from the middle and fold in half.
  3. Turn the dough over and gently press with your fingers to spread it out. It will not fill the pan at this stage. Cover with greased plastic wrap and rise for 30-40 minutes.

BAKE THE FOCACCIA

  1. Preheat the oven to 425ºF / 220°C. Dip your fingers in olive oil then press deeply into the dough to dimple it. Drizzle the remaining olive oil over the dough so that it rests in the dimples. Sprinkle with the salt.
  2. Bake for 25-30 minutes or until the top of the bread is golden. The internal temperature should be around 210°F (98°C) when checked with a digital thermometer.
  3. Lift the focaccia using the overhanging liner onto a wire cooling rack and leave to cool for 30 minutes before slicing (if you can wait!).

Notes

  • DO I NEED TO USE A STAND MIXER FOR THIS RECIPE: You don't need to use a mixer but you can, if you want to! Beat the dough on low speed setting using a dough hook attachment until it is elastic.
  • SHOULD I STRETCH AND FOLD THE DOUGH? You can do a set of stretch-and-folds if you like, once the dough is mixed and has rested. Gently pull the underside of the dough over the top starting with edge to your left. Rotate the bowl clockwise as you repeat the stretching a folding over the entire dough.
  • STORING FOCACCIAStore the cooled bread in an airtight container or bread bag for two to three days. You can also slice and freezet the focaccia, toasting a slice from frozen whenever you crave some.

Nutrition Information

Show Details
Calories 226kcal (11%) Carbohydrates 33g (11%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 488mg (20%) Potassium 47mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1IU (0%) Vitamin C 0.002mg (0%) Calcium 8mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 12slices or more

Amount Per Serving

Calories 226 kcal

% Daily Value*

Calories 226kcal 11%
Carbohydrates 33g 11%
Protein 5g 10%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 488mg 20%
Potassium 47mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1IU 0%
Vitamin C 0.002mg 0%
Calcium 8mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.7

9 reviews
Excellent

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