Are you tired of throwing away your sourdough discard? Don't be! This amazing focaccia recipe transforms that seemingly useless starter into a golden-brown, crispy-crusted, and incredibly flavorful bread. It's a fantastic way to reduce food waste while enjoying a homemade treat that's perfect for dipping, snacking, or serving alongside your favorite meal. This easy recipe is perfect for busy weeknights, and even beginner bakers will find it surprisingly straightforward. Get ready to elevate your homemade cooking game!
Ingredients:
- 1 cup sourdough discard (fed 4-6 hours before)
- 1 cup warm water (105-115°F)
- 2 teaspoons active dry yeast
- 2 tablespoons olive oil, plus extra for drizzling and greasing
- 2 teaspoons salt
- 3-3 ½ cups all-purpose flour, plus extra for dusting
- ½ cup finely chopped rosemary
- ½ cup pitted Kalamata olives, halved
- Flaky sea salt, for topping
Instructions:
Get Started:
- In a large bowl, combine the warm water and yeast. Let stand for 5-10 minutes until foamy. This ensures your yeast is alive and active, leading to a lighter, airier focaccia.
- Add the sourdough discard, olive oil, and salt to the yeast mixture. Stir well to combine.
Mixing and Kneading:
- Gradually add the flour, one cup at a time, mixing with a wooden spoon or spatula until a shaggy dough forms. It's important not to add all the flour at once; the dough should be slightly sticky.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. If it's too sticky, add a little more flour, a tablespoon at a time.
First Rise:
- Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. A warm oven (turned off) is a great place for this!
Shaping and Second Rise:
- Gently punch down the dough to release the air. Grease a baking sheet (around 9x13 inches) with olive oil. Transfer the dough to the prepared baking sheet and gently stretch it to fill the pan. Don't worry about perfection; a rustic look is charming.
- Dimpling the dough: Use your fingers to create dimples all over the surface of the dough. This is crucial for that classic focaccia texture.
- Sprinkle the rosemary and olives evenly over the dough. Drizzle generously with olive oil and sprinkle with flaky sea salt.
Baking:
- Let the focaccia rise for another 30-45 minutes, or until it has puffed up slightly.
- Preheat your oven to 450°F (232°C).
- Bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
Cooling and Serving:
- Let the focaccia cool slightly on the baking sheet before slicing and serving. Enjoy warm!
Tips for the Best Focaccia:
- Use good quality olive oil: This significantly impacts the flavor of your focaccia.
- Don't overknead the dough: Overkneading can result in a tough focaccia.
- Let the dough rise properly: This is key for achieving a light and airy texture.
- Experiment with toppings: Get creative with different herbs, cheeses, vegetables, or even sun-dried tomatoes.
Variations:
- Cheese Focaccia: Add grated Parmesan cheese, mozzarella, or crumbled feta to the dough or sprinkle on top before baking.
- Spicy Focaccia: Add a pinch of red pepper flakes to the dough for a touch of heat.
- Herb Focaccia: Experiment with different herbs like thyme, oregano, or basil.
Nutritional Information (per serving, approximate):
This will vary depending on the ingredients and serving size. For a more precise calculation, use an online nutritional calculator with your specific ingredients. However, generally, focaccia is a source of carbohydrates, healthy fats from olive oil, and some fiber.
This recipe provides a delicious and easy way to use up your sourdough discard while enjoying a fantastic homemade bread. Perfect for any occasion, from a casual weeknight dinner to a more elegant gathering, this focaccia recipe is sure to become a new favorite in your kitchen. Enjoy!