Are you tired of letting your sourdough starter go to waste? Then this focaccia recipe is your new best friend! This easy and delicious recipe transforms leftover sourdough discard into a wonderfully textured, flavorful focaccia bread. Perfect for a quick weeknight dinner or a delightful weekend brunch, this recipe is a testament to the magic of homemade cooking and minimizing food waste. Get ready to experience the joy of creating a beautiful, bubbly, and utterly irresistible focaccia. This is one of those easy recipes that even beginner bakers can master, delivering fantastic results.
Ingredients:
- 1 cup sourdough discard (fed and active)
- 1 cup warm water (around 105-115°F)
- 2 teaspoons active dry yeast
- 2 tablespoons olive oil, plus extra for drizzling
- 2 1/2 to 3 cups all-purpose flour, plus extra for dusting
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- Optional toppings: rosemary sprigs, sea salt flakes, cherry tomatoes, olives, etc.
Instructions:
Step 1: Activating the Yeast
In a large bowl, combine the warm water, yeast, and sugar. Let it stand for about 5-10 minutes until the yeast is foamy. This step ensures your yeast is alive and ready to work its magic!
Step 2: Combining Ingredients
Add the sourdough discard and olive oil to the yeast mixture. Stir well to combine.
Step 3: Adding the Flour
Gradually add the flour, one cup at a time, mixing with a wooden spoon or spatula until a shaggy dough forms. Don't worry if it's a little sticky at this stage.
Step 4: Kneading the Dough
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Step 5: First Rise
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Step 6: Shaping the Focaccia
Lightly oil a baking sheet (about 9x13 inches). Gently punch down the dough and transfer it to the prepared baking sheet. Using oiled hands, stretch and spread the dough to fill the baking sheet.
Step 7: Second Rise and Topping
Dimple the surface of the dough with your fingers, creating those characteristic focaccia pockets. Drizzle generously with olive oil and add your desired toppings. A simple sprinkle of sea salt and rosemary is always a winner!
Step 8: Baking
Preheat your oven to 400°F (200°C). Bake the focaccia for 20-25 minutes, or until golden brown and cooked through. The internal temperature should reach around 200°F (93°C).
Tips for the Best Focaccia:
- Use good quality olive oil: This significantly impacts the flavor of your focaccia.
- Don't over-knead the dough: Over-kneading can result in a tough focaccia.
- Let the dough rise properly: Proper rising is key to a light and airy texture.
- Get creative with toppings: Experiment with different herbs, vegetables, and cheeses.
Variations:
- Herby Focaccia: Add chopped fresh herbs like thyme, oregano, or basil to the dough or sprinkle them on top.
- Cheese Focaccia: Incorporate shredded mozzarella, parmesan, or other cheeses into the dough or sprinkle them on top before baking.
- Roasted Vegetable Focaccia: Roast your favorite vegetables (like bell peppers, zucchini, or eggplant) and use them as toppings.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 7-8g
- Fat: 12-15g
- Carbohydrates: 35-40g
This focaccia recipe is a fantastic way to use up your sourdough discard while creating a delicious and healthy meal. It’s a quick dinner idea that’s sure to impress your family and friends. Enjoy!