How to Make Focaccia with Sourdough Discard: A Step-By-Step Guide
Focaccia is a classic Italian bread loved for its soft texture and chewy crust. By using sourdough discard, you can reduce waste while enhancing the bread's flavor. Making focaccia is easier than you might think. With this step-by-step guide, you will be able to create this delicious bread at home, even if you're just starting out.
Ingredients You Will Need
Before we get started, let’s collect all the ingredients for our focaccia:
2 1/2 cups plain flour
1 1/2 tsp salt
3/4 cup warm water
2 tsp active dry yeast
1 tsp sugar
4 tbsp oil (plus more for greasing the pan)
1/2 cup sourdough discard
Butter (for greasing)
Toppings: olives, shallots, tomatoes, sliced bell peppers, fresh rosemary, or any of your favorites (consider using a mix of at least three for more flavor).
Preparing your ingredients first will help everything go smoothly.
Step 1: Prepare the Dough
Begin by mixing the flour and salt in a large bowl. Mixing these dry ingredients first ensures that the salt is evenly distributed.
In another bowl, combine the yeast, sugar, and warm water. Let this sit for 10-15 minutes until you see bubbles forming, indicating that the yeast is active.
Once the yeast mixture is bubbly, stir in 2 tablespoons of oil. This adds flavor right from the beginning.
Step 2: Combine Ingredients
Now, pour the yeast mixture and the sourdough discard into the bowl with flour and salt. Use a fork to mix until everything is well combined. Don’t worry if the dough looks wet; that's a good sign.
Kneading the dough in the bowl a few times will help bring everything together.
Step 3: Knead the Dough
Transfer your dough onto a floured surface. Knead gently for about 4 minutes until it feels smooth. If it sticks, add small amounts of flour, but be cautious not to use too much, as this can change the texture of your focaccia.
The dough should be slightly tacky but soft when it is ready.
Step 4: Let the Dough Rise
Grease the bowl lightly with oil and place the dough back inside. Turn the dough to coat it in oil. Cover the bowl with a towel or lid to keep it warm.
Let the dough rise for about 1 hour, or until it has doubled in size. This stage is crucial for developing the flavors and texture.
Step 5: Prepare the Pan
Generously butter a 9 by 13 inch metal cake pan. After buttering, pour in 1 tablespoon of oil and spread it evenly. This will create a crunchy crust on your focaccia.
Once your dough has risen, gently punch it down to remove air bubbles, then fold the edges towards the center. Transfer the dough into your prepared pan.
Step 6: Second Rise in the Refrigerator
For even better flavor, roll the dough in the oil to coat it well. Stretch it gently to fill the pan. Cover the pan to keep the dough moist and refrigerate overnight for at least 8 hours (up to 16 hours). This cold proofing is simple and makes a big difference in the final product!
Step 7: Preheat the Oven
When you’re ready to bake, take the pan from the fridge and let it come to room temperature. Preheat your oven to 220°C (200°C fan, 427°F, or gas mark 7). Allowing the dough to warm slightly will help it bake more evenly.
Step 8: Prepare for Baking
Before baking, drizzle the remaining 1 tablespoon of oil over the dough. Use your fingertips to press dimples all over the surface, starting from the center. This not only creates texture but also forms pockets for your toppings.
Spread your favorite toppings across the surface. Using a combination of fresh herbs and vegetables can elevate the flavor even more.
Step 9: Bake to Perfection
Place the pan in the oven and bake for 30 minutes, or until the focaccia turns a lovely golden brown. The aroma coming from your oven will be irresistible.
Step 10: Serve and Enjoy
Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack. This helps prevent a soggy bottom.
Serve your focaccia warm. It pairs beautifully with olive oil for dipping or can be enjoyed plain. The satisfaction of breaking fresh bread, especially one made from sourdough discard, is incomparable.
Final Thoughts
Creating focaccia with sourdough discard is a wonderful way to enhance your baking while minimizing waste. This detailed guide shows how easy it can be to produce such a savory bread—all while having fun in the kitchen. Don’t hesitate to try different toppings and make this recipe your own. Enjoy the fresh, homemade focaccia that stands as a testament to your culinary skills!
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