It seems like everyone is riding the sourdough train these days, and I’m happily on board. I’ve been baking with sourdough for about five months, and every bake is a little different (but always delicious). One of my favorite surprises has been how amazing sourdough discard can be. I use it exclusively for pizza dough, and after recently making focaccia with discard, I can confidently say that’s the only way I’ll make it from now on. The subtle tang takes the flavor to a whole new level. It’s perfect alongside soups, pasta or anything that deserves a good piece of bread.
Discard Focaccia
25
minutesPrep time: 5 1/2 to 24 hours, depending on the proof time that you choose.
Ingredients
1 cup 1 sourdough discard (unfed, straight from the fridge is fine)
1 1/2 cups 1 1/2 warm water
2 tsp. 2 honey or sugar (optional, for flavor and browning)
4 cups 4 bread flour
2 tsp. 2 kosher salt
2 tsp. 2 instant yeast (optional, but recommended for a lighter rise)
3 tbsp. 3 olive oil, divided
Topping ideas: flaky salt, rosemary, sliced cherry tomatoes, caramelized onions, olives or whatever you love.
Directions
- In a large bowl, whisk together: Discard, water and honey until combined.
- Add flour, salt and yeast (if using).
- Mix until no dry flour remains. The dough will be sticky (that's good).
- Drizzle in 1 tbsp. olive oil and gently turn the dough to coat.
- Cover with plastic wrap or a damp towel and let rise at room temperature for 3– 4 hours, until
doubled and bubbly. - Generously oil a 9x13 pan with 1 tbsp olive oil.
- Transfer the dough into the pan, using oiled hands to stretch it out gently. If it resists, let it rest 15 minutes, then stretch again.
- Cover and let the dough rest another 45–60 minutes, until puffy. But for even better tasting bread, let cold proof overnight in the refrigerator, remove at least 1 hour ( 2 is better) before baking.
- Preheat oven to 425°F.
- Drizzle another 1 tbsp. olive oil over the top.
- Use your fingertips to press dimples into the dough (press all the way to the pan).
- Sprinkle with flaky salt and your favorite toppings.
- Bake for 25–30 minutes, until golden and crisp around the edges.
- Cool slightly, drizzle with more olive oil if you like, and enjoy warm or at room temperature.
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