Easy Sourdough Discard Focaccia Recipe
This sourdough discard focaccia is the perfect way to use up your starter and make something delicious! It's soft, golden, and so easy to customize with your favorite toppings—great for family dinners or snacking.
Ingredients
- 4 ½ Cups All-purpose Flour
- 2 tbsp. Oil
- 2 Cups Water
- 2 tsp. Salt
- ½ Cup Sourdough Starter
- 2 tbsp. Everything Bagel Seasoning Or Any desired Herbs
Instructions
- Add flour, water, salt, and ripe sourdough starter to the mixing bowl with the dough hook attachment.
- Mix on speed 1 for 1-2 minutes until incorporated. Mix on speed 2 for 5 minutes until the dough strengthens and clumps around the hook. Let the dough rest for 10 minutes in the mixing bowl.
- With the mixer on speed 1, slowly drizzle 1 tablespoon of the oil. Once the oil is absorbed, mix on speed 2 for an additional 1-2 minutes until the dough comes back together.
- Place the dough in a bulk fermentation container and cover for 2 hours. Stretch and fold the dough 4 times during bulk fermentation, with one set every 30 minutes, beginning the first set 30 minutes after the bulk fermentation starts.
- Apply oil generously to the inside of a 9x13" rectangular pan. Transfer the dough from the bulk fermentation into the rectangular pan either by gently scraping it directly or placing it onto a work surface first. The dough will rise in the pan for 4 hours. During the first hour, uncover the pan every 30 minutes, gently stretch the dough with damp hands to the pan's edges to help it spread, and then cover it again. Since the dough will naturally expand during this time, there's no need to stretch it excessively.
- Once the dough is mostly spread, let it continue proofing for the remaining 3 hours. Approximately 30 minutes before the proofing time ends, turn on the oven to 450°F. Once the oven is preheated, poke the dough's surface with wet or oiled fingers. Drizzle the remaining oil on top of the dough, followed by coarse sea salt.
- Bake for 30 minutes or until golden brown. Add everything bagel seasoning or whatever seasoning you desire after 20 minutes of baking. If you use fresh herbs, add them prior to baking. Let the focaccia cool in the pan before moving it to a cooling rack.
- Make square mini pieces of focaccia, serve, and enjoy!
Notes
Use a Well-Oiled Pan: Generously oil your baking pan to ensure a crispy bottom crust and easy release after baking.
Let It Rest: Allow the dough to rise until it's bubbly and airy—this step is key for achieving the signature focaccia texture.
Dimple with Care: When creating the iconic focaccia dimples, use lightly oiled fingers to prevent sticking and evenly distribute toppings.
Nutrition
Serving: 1LoafCalories: 2423kcalCarbohydrates: 453gProtein: 61gFat: 35gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 19gTrans Fat: 0.1gSodium: 6259mgPotassium: 603mgFiber: 16gSugar: 2gCalcium: 101mgIron: 26mg
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