No need to throw away that Sourdough discard, use it to make this Easy Sourdough Focaccia. Top it with rosemary, olive oil & salt or change it up with your favourite fresh Herbs! Simple and so good.
Being married to an Italian means there is always bread served during meals, and sometimes that bread can be focaccia, which is one of my favourite things to make and to eat. So if you are like me and you are always looking for ways to use your discard this is one recipe I hope you try.
How to make it
In a large bowl or stand up mixer add the milk, sugar and sourdough discard, mix with a whisk to combine. Add the flour and olive oil.
Knead for a few minutes then add the salt, continue to knead for a couple of minutes.
Move the dough to a flat surface and form into a compact ball. Place in a lightly oiled bowl, turning the dough to lightly cover in the oil. Cover the bowl and let rise for about 5 hours.
Move the dough to a pizza pan, cookie sheet or even a cast iron skillet. Gently stretch the dough to fill the pan, cover and let rise 1 hour.
Make indentations with your fingers in the dough, drizzle with olive oil, chopped rosemary and coarse salt. Bake until golden. Once baked drizzle with more olive oil if desired. Serve warm.
What is Sourdough Starter Discard?
Making sourdough isn't hard by any means but it is a process. To begin, you need to start by fermenting the dough (flour and water) naturally over a period of days in a warm area. Eventually, you will discard about half of the starter to leave room to add more flour and water and continue the process. The discarded half once the starter is ready to use, can then be used for all kinds of delicious recipes, like this one or some delicious Lemon Ricotta Cookies.
What is the difference between focaccia and pizza?
- Some pizza dough doesn’t contain oil and the focaccia dough does.
- Focaccia dough can contain mashed potatoes.
- Focaccia dough has a longer rising time than pizza.
- Focaccia is thicker, Pizza is thinner.
- Pizza has a tomato sauce, focaccia doesn’t.
- Pizza is made in a brick oven, focaccia isn’t.
- Focaccia bread is baked in a lower temperature oven than Pizza.
- But both are definitely delicious.
What is the best flour to use
To tell the truth, some people will swear by bread flour, but I always use all purpose (11% protein or higher). It’s not necessarily the flour but how you go about making the dough that counts! Although if you prefer bread flour then by all means use it!
What is the best temperature for the liquid?
I always make sure my water or in this case milk is lukewarm between 98-105F (36-40C). The liquid shouldn't be hot or it will kill the yeast. It can even be room temperature, although it may take a little longer for your dough to rise, but longer rising time results in a more flavourful dough.
How to store it
Focaccia is at its best just baked, warm from the oven. However if you have leftovers be sure to keep it in an airtight bag and at room temperature. It will keep for up to 2 days, you can warm it up either in the oven or microwave.
How to freeze it
You can also freeze the baked cooled focaccia wrap it tightly in plastic wrap, then in foil. Keep it in the the freezer for about a month. Thaw it at room temperature then refresh it in a 325°F (160C) oven until warmed through, about 5 minutes.
So if you are looking or new ways to use your Sourdough Discard, then I hope you try this Easy Sourdough Focaccia and let me know how it goes. Buon Appetito!
Easy Sourdough Focaccia
- ⅔ cup milk lukewarm (I used 2%) (150 grams)
- ⅓ cup + 1 ½ tablespoons sourdough discard (100 grams)
- 1 teaspoon honey or granulated sugar
- 2½ cups + 3 tablespoons all purpose or bread flour (350 grams)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2-3 tablespoons olive oil
- 1 tablespoon chopped rosemary
- ½-1 tablespoon coarse salt
- In a large bowl or stand up mixer add the milk, sugar and sourdough discard, mix with a whisk to combine.
- Add the flour and olive oil and knead for a few minutes then add the salt, continue to knead for a couple of minutes.
- Move the dough to a flat surface and form into a compact ball. Place in a lightly oiled bowl, turning the dough to lightly cover in the oil. Cover the bowl and let rise in a warm draft free area for approximately 5-6 hours or until doubled in bulk.
- Move the dough to a lightly oiled 9 ½-10 inch (24 cm) pizza pan, cookie sheet or even a cast iron skillet. Gently stretch the dough to fill the pan, cover and let rise in a warm draft free area for 1 hour just until it is slightly puffy.
- Pre-heat oven 375F (190C).
- Make indentations with your fingers in the dough, then drizzle with the olive oil, chopped rosemary and coarse salt. Bake for approximately 15-20 minutes or until golden. Once baked drizzle with more olive oil if desired. Serve warm.