Introduction
Sourdough discard focaccia is a delicious way to use your leftover sourdough starter, while creating your delicious, flavorful bread, you need to know that the focaccia is a classical Italian bread and it is known for its soft and airy texture, i know that you guys will love this recipe because the recipe is so crispy and interesting, by adding sourdough discard you will add a slight tang to the bread, and it will make it more delicious, so in this article, I’ll guide you guys through a simple sourdough discard focaccia recipe, along with tips and different customization options to make your sourdough discard focaccia better and delicious let’s get started
Table of Contents
What is sourdough discard?
Sourdough discard is the portion of your sourdough starter removed before feeding it fresh flour and water. While the discard cannot serve as the only leavening agent for bread due to its lack of strength, it does provide a tangy flavor that can enhance various baked goods. Using sourdough discard in focaccia is an excellent way to reduce food waste and create a tasty, textured bread.
Why you will love this recipe
- Quick and easy to make that is best for beginners
- No knead Recipe
- All mixed by hand, no special equipment you know
- You can add your fav topping
- Soft and delicious crispy exterior
Equipment
I you want to buy one of this equipment you can just click on the Blue word:
- Mixing Bowl
- Wooden spoon or spatula
- Baking sheet
- Measuring cup
- Olive oil
- Clean towel
Ingredients
- 1 Cup sourdough discard
- 2 cup all-purpose flour
- 1 cup warm water
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon yeast
Instruction
- First of all,, you need to add warm water and granulated sugar in a bowl then mix it well or in a stand mixer, then you need to sprinkle yeast and let it sit for 5 minutes until it looks like foam ok
- Then you need to add flour and sourdough discard, black paper, and salt then mix on low until all the ingredients are well combined and you will be sure that there is no dry spot remaining, this will be very shaggy, wet dough and that you coil not knead if you tried
- Then you need to transfer the dough to a large or decent bowl and then you need to cover it with a plastic sheet or wrap, then let it rise for 2-3 hours, until it doubles in size
- When the dough has doubled in size then you need to brush a pan with 2 tablespoons of olive oil and simply set aside
- So once the dough has risen, then you need to use a spatula and transfer the dough to the center of the pan, so this step is a little risky but be aware that when you dip your finger in the olive oil, then use your finger to press the dough until it reaches the edges of the pan
- 2nd last step now you need to preheat the oven to 450 F and Then drizzle the dough with 2 tablespoons of olive oil
- Bake for 20-25 minutes or until the sourdough discard focaccia is golden and crispy, then add 1-2 tbsp of olive oil, then let it cool for 10 minutes, simply slice and serve
Why use sourdough discard in Sourdough Discard Focaccia??
- Reduce waste: Making focaccia with sourdough discard can reduce waste and it will help to use up leftover starters instead of throwing them away
- Unique Flavor: The sourdough discard adds a little tang to the sourdough discard focaccia, it will enhance the flavor of focaccia
- Easy: Focaccia is one of the easiest breads to make and it can be topped with different variety of herbs, spices, and toppings
Nutritional information
- Calories: 120
- Protein : 3g
- Carbohydrates: 20g
- Fat : 3-4g
HelpFull Tips
- Use fresh Ingredients: Ensure that your yeast and other ingredients are fresh because fresh ingredients will help the dough to rise properly and it will create a light and airy texture
- Do not omit the second rise: Letting the dough rise twice guarantees a soft and fluffy texture. Exercise patience at this stage to achieve optimal outcomes.
- Use your imagination with toppings: Focaccia offers endless possibilities for added flavors. Experiment with various mixes of herbs, spices, and vegetables to develop your distinct taste profile.
How to store
- Room Temperature: If you want to store focaccia you can store it in an airtight container at room temperature for like up to 2 days,
- Freezing: To freeze, wrap the focaccia in plastic wrap and then place it in a freezer-safe bag or container you can freeze sourdough and discard focaccia fr like up to 20 months
Facts
- Health Benefits: The natural probiotics in sourdough discarded from fermentation can help improve gut health. Furthermore, incorporating sourdough into bread can enhance the absorption of nutrients from the flour, which also helps with digestion.
- Flexible Recipe: As you know sourdough discard Focaccia is made of sourdough discard so it is incredibly versatile, you can top it with a variety of ingredients like rosemary, olives,, or tomatoes, making it perfect for seasonal flavors\\
- Texture Perfection: Focaccia made with discarded sourdough starter is famous for its light, fluffy consistency, paired with a crunchy, golden-brown crust. The removal contributes to achieving the ideal combination of airiness and elasticity, rendering it irresistible.
Conclusion
Making sourdough discard focaccia is a tasty and simple method to utilize your sourdough starter to its fullest potential. This bread is ideal for any event due to its distinct taste, light texture, and adaptability. Whether you have a lot of experience baking or just starting out, sourdough discard focaccia is a fantastic recipe to include in your collection. Give it a try now and savor a delicious, homemade bread that is fulfilling and eco-friendly!
Sourdough discard focaccia is a type of Italian bread made using the leftover sourdough starter that would typically be discarded. This process not only reduces waste but also adds a unique, tangy flavor to the focaccia.
To make sourdough discard focaccia, mix sourdough discard with flour, water, salt, and olive oil, then let the dough rise before baking. The result is a deliciously airy bread with a crispy crust.
Yes, you can use sourdough discard straight from the fridge to make focaccia. Just ensure it’s at room temperature before mixing it into your dough for the best results.
