Sourdough Discard Focaccia Dough
This simple and flavorful recipe is the perfect way to utilize your discard while indulging in a delectable Italian-style bread. Ideal for colder months, it allows you to relish comforting and heartwarming dishes that bring warmth to your body and soul. Plus, it's easy to make and tastes lovely!
You can decorate and flavor your focaccia with a variety of herbs, spices, and vegetables. I used thinly sliced garlic and fresh rosemary.
To make the dough, you'll need:
- 130g sourdough discard (mine is 100% hydration)
- 140g water
- 1 teaspoon of instant yeast
- 1 teaspoon fine sea salt
- 15g olive oil
- 200g bread flour
1. In a bowl, mix the sourdough discard, water, yeast, salt, olive oil, and flour. Stir well, making sure there's no dry flour left. Cover the bowl and let the dough rest for 1 hour.
2. Perform 3 stretch and fold actions, letting the dough rest for 30 minutes between each fold. The dough might be quite loose and sticky, but that's okay. Transfer the dough into a baking dish lined with baking paper and some more olive oil.
3. Cover the dish and place it in the fridge overnight.
4. When ready to bake, take the dough out of the fridge and let it sit at room temperature until it rises again. Mine took around 3 hours, but it depends on the temperature in your kitchen.
5. Preheat the oven to 230C, drizzle olive oil on top of the dough, create dimples, and add your toppings. I used thinly sliced garlic and rosemary.
6. Bake the focaccia for 25 to 30 minutes until it's golden brown.
7. Let it cool in the baking dish for 10 minutes before serving. I used a round tart dish that is 9 inches.