Sourdough Discard Focaccia

4.92 from 12 votes

This Sourdough Discard Focaccia is a high-hydration bread recipe that’s light, fluffy, and full of beautiful bubbles with a crispy, olive oil-infused crust. Make it the same day or let it ferment overnight for a flavorful bread topped with herbs.

Course Bread

Cuisine Italian

Prep Time 12

Cook Time 30

Cool Time 30

Total Time 13

Servings pieces

Calories 175kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Bowl scraper
Straight-sided container (optional)
9"x13" aluminum baking pan (or two 8"x8" aluminum baking pans); glass or ceramic may also be used
Parchment paper

Ingredients

1 ¾ 1 ¾ cups + 2 tablespoons (450 grams) water
4 cups + 2 tablespoons (500 grams) bread flour
½ cup (100 grams) active sourdough starter (or discard less than a week old)
3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons or measure by weight if using Morton's brand or table salt
6 tablespoons extra virgin olive oil divided
Herbs, seasonings, and veggies for topping

Instructions

If using active sourdough starter, feed it 6–12 hours before mixing your dough. It should be bubbly, active, and doubled in size. If using sourdough discard, you can skip this step.
In a large mixing bowl, whisk together the water and sourdough starter until combined. Add the bread flour and salt, then mix for about 5 minutes until the dough is cohesive and no dry flour remains. The dough will be very wet, sticky, and almost batter-like at this stage, which is normal. Cover the bowl and let it rest for 20 minutes.
4 cups + 2 tablespoons (500 grams) bread flour, 1 ¾ 1 ¾ cups + 2 tablespoons (450 grams) water, ½ cup (100 grams) active sourdough starter, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
Lightly wet your hands to prevent sticking. Quickly grab/scoop one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat, working your way around the dough for about 16 folds. Cover and let the dough rest for 15 minutes. Repeat this process for a total of 6 sets of stretch-and-folds, resting 15 minutes between each set.
Add 2 tablespoons of olive oil to a straight-sided container or clean bowl. Transfer the dough into the oiled container, making sure the dough is coated to prevent sticking. Cover and let the dough rise at room temperature until nearly doubled in size. This can take anywhere from 4–12+ hours depending on your kitchen temperature and the strength of your starter or discard.
2 tablespoons extra virgin olive oil
Line a 9x13-inch baking pan (or two smaller pans) with parchment paper and drizzle with 2 tablespoons of olive oil. Transfer the dough to the prepared pan and gently stretch it toward the edges. If the dough resists stretching or springs back, let it rest for 10 minutes before trying again.
2 tablespoons extra virgin olive oil
Cover the dough and let it proof until noticeably puffy, about 2 hours. For a tangier flavor, refrigerate the dough overnight after transferring it to the pan. Before baking, let it sit at room temperature for 2–4 hours until puffy.
About 20 minutes before baking, preheat the oven to 375°F and position the rack in the middle. Lightly oil your hands and gently press your fingertips into the dough to create dimples, redistributing some of the air bubbles throughout. Drizzle the remaining 2 tablespoons of olive oil over the top. Add your favorite herbs, vegetables, and seasonings, then bake for 30–40 minutes until golden brown.
Herbs, seasonings, and veggies , 2 tablespoons extra virgin olive oil
Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack and cool for another 20 minutes before slicing and serving.

Notes

Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.