Sourdough Discard Focaccia

I have begun a new sourdough journey. So I am using sourdough discard in every recipe I can! It’s also soup and chili season which means you gotta have bread to go with and/or in the soup. Thus, my sourdough discard focaccia recipe!

This recipe is so easy and can be adapted to fit your taste and even used as a flat bread pizza crust! I paired this particular focaccia with sausage tortellini soup.

For topping ideas, you could add quartered cherry tomatoes, sliced olives, mixed and roasted garlic, shredded cheese, or you could forgo the toppings and just slather it with butter!

Sourdough Discard Focaccia

Ingredients

Dough

150 grams sourdough discard
250 grams warm water
1 t instant yeast
450 grams bread flour + 1/2 cup
3 t salt

Toppings

1/4 cup olive oil
1/2 finely chopped red onion
1 T oregano
1 T basil
3 T butter

Instructions

In a large mixing bowl, add sourdough discard and warm water and stir to combine. Add in yeast and rest for 5 minutes to allow yeast to bloom. Once the yeast is bubbly, add in salt and flour. Mix until well combined. Allow dough to rest 5-10 minutes to allow the glutens to develop. If using a stand mixer, fit with dough hook attachment and mix for 5 minutes, rest 5 minutes, then mix again. If mixing by hand, stretch and fold dough for 5 minutes, rest 5 minutes, then stretch and fold again. Place dough into a greased bowl and set in a warm place to rise and double in size. Exact time will depend on your sourdough, yeast, and ambient temperature.

Once dough has doubled, preheat oven to 450 degrees Fahrenheit. Line a large baking sheet with parchment paper and drizzle with olive oil. Turn dough out and gently stretch the dough to the edge of your pan. Top with thinly sliced onion and herbs. You can also add cheese, olive, and sliced tomatoes if you wish! Drizzle the top with more olive oil and gently press your finger tips into the dough to press the toppings into the dough. Bake for 25 minute, until the top and edges are golden and crispy. Remove from oven and brush the top generously with butter. Slice and serve!