Quick and Easy Sourdough Discard Focaccia Bread
Quick and easy sourdough discard focaccia bread is a thin, Italian bread that's light and airy with a lightly crispy crust. Made with sourdough discard, this high-hydration dough produces focaccia with a chewy crumb and a soft and pillowy middle. It makes for an easy appetizer, side dish, or over the top sandwiches.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Lockrem Homestead
Ingredients
Focaccia Dough Ingredients
- 2 ¼ tsp dry active yeast
- 350 g warm water 1½ cups
- 1 tbsp honey
- 1 tbsp salt
- 1 tbsp olive oil
- 250 g sourdough discard 1 cup
- 500 g bread flour 4 cups
Topping Ingredients
- ¼ cup olive oil, divided
- 1 tsp garlic powder
- 2 sprigs fresh rosemary
Instructions
Mix the Dough - Using a Stand Mixer
- Add (1 tbsp) honey, (350 g) warm water, and (2 ¼ tsp) active yeast to a small bowl. Let rest for 5 minutes at room temperature.
- Add (250 g) sourdough starter discard, (1 tbsp) olive oil, (1 tbsp) salt, and the yeast mixture to the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed for a few seconds to mix the ingredients. Then add (500 g) bread flour and mix on low speed (speed 2 on kitchen aid mixer) for 5 minutes. Scrape down the sides of the bowl as needed. At this point, the dough will be shaggy and break when stretched.
- Cover the bowl with a towel and let rest for 15 minutes at room temperature. This allows time for the flour to fully hydrate. Remove the towel and mix again on low speed for 8-10 minutes. You'll notice the dough becomes smoother and more elastic.
Mixing the Dough - By Hand
- Alternatively, you can easily mix the dough by hand. Add the dough ingredients to a large bowl and combine with a dough whisk. Cover the bowl with a towel and rest for 15 minutes at room temperature.
- Next, do a series of stretches and folds. Grab the edge of the dough and lift it straight up, then fold it over onto itself in the middle of the bowl. Rotate the bowl 90 degrees, and repeat with another stretch. Continue stretching and folding the dough, rotating the bowl, for 15-20 stretches. You may feel the dough become more resistant as you fold, however, since it's a high-hydration dough it may continue to feel loose, which is normal.
- Cover the bowl and rest for 15 minutes. This completes one set of stretches and folds. Continue stretching and folding, with a total of 4 sets of stretch and folds.
The First Rise - Bulk Fermentation
- Cover the bowl and let the dough rise for 1-2 hours in a warm spot, or until the dough has doubled.
Second Rise - Proofing
- Line the bottom of the pan with a piece of parchment paper. Then, drizzle 2 tbsp pf olive oil over the parchment paper and place the dough in the pan. Stretch the dough to fit the size of the baking pan. Wet your hands with a bit of water to prevent sticking.Cover the pan and let the dough rest for its second rise, 1-2 hours. You can use a piece of plastic wrap, but I like to use a large cutting board to cut down on using more product.
Dimple and Bake
- Preheat the oven to 450º F (232º C).
- Using oil-covered fingers, press straight down into the top of the dough, creating dimples in the dough. Continue dimpling the dough across the entire pan.
- Drizzle 2 tbsp of olive oil over the top of the dimpled focaccia dough. Sprinkle with the garlic powder and the rosemary.
- Bake for 20-22 minutes, or until the top of the focaccia bread is golden brown and the internal temperature reads 200ºF (93ºC) with an instant-read thermometer.
- Remove the bread from the pan and place onto a wire rack to cool.
Store
- Allow the bread to cool completely before placing leftover focaccia bread in an airtight container. Store at room temperature for up to 3 days.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 168.8kcalCarbohydrates: 32.1gProtein: 5.3gFat: 1.9gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.9gSodium: 582.7mgPotassium: 51.4mgFiber: 1.2gSugar: 1.6gVitamin A: 1.3IUVitamin C: 0.02mgCalcium: 7.2mgIron: 0.4mg
Tried this recipe?Let us know how it was!
