Tired of throwing away your sourdough starter discard? Don't be! This amazing ingredient is the secret to unbelievably flavorful and easy focaccia bread. This recipe transforms what was once waste into a delicious, golden-brown masterpiece perfect for dipping in olive oil, serving with pasta, or enjoying on its own. It's a fantastic example of homemade cooking that's both delicious and sustainable. This recipe is perfect for those searching for easy recipes, healthy meals, or quick dinner ideas. Let's get baking!
Ingredients:
- 1 cup sourdough discard (fed and active)
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Flaky sea salt for topping
- Fresh rosemary sprigs (optional)
Instructions:
Get Started:
- In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy. This ensures your yeast is alive and ready to work its magic.
- Add the sourdough discard and olive oil to the yeast mixture. Stir well to combine.
Mixing and Kneading:
- Gradually add the flour and salt, mixing with a wooden spoon or your hands until a shaggy dough forms. This step is easy even for beginners in the kitchen.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Don't over-knead, though!
First Rise:
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is a crucial step for creating a light and airy focaccia.
Shaping and Second Rise:
- Gently punch down the dough to release the air. Transfer it to a 9x13 inch baking pan that has been lightly oiled.
- Using your fingers, gently stretch the dough to the edges of the pan. Create dimples all over the surface of the dough by pressing your fingers into it. This helps create that signature focaccia texture.
- Sprinkle the dried rosemary and oregano evenly over the dough. Drizzle with extra olive oil.
Baking:
- Let the focaccia rise for another 30-45 minutes, or until almost doubled. This second rise is important for achieving a soft and fluffy texture.
- Preheat your oven to 400°F (200°C).
- Sprinkle flaky sea salt and fresh rosemary sprigs (if using) over the top.
- 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 in the pan before slicing and serving. Enjoy warm or at room temperature!
Cooking Tips and Variations:
- For a richer flavor, use a good quality extra virgin olive oil.
- Feel free to experiment with different herbs and spices. Sun-dried tomatoes, olives, or even roasted vegetables would be delicious additions.
- If you don't have dried herbs, fresh herbs work just as well – just chop them finely before sprinkling them on.
- To make individual focaccia, divide the dough into smaller portions and bake them in muffin tins. This is a great way to have fun with different topping combinations!
Nutritional Information (per serving, approximate):
Calories: 250-300 Fat: 10-15g Protein: 5-7g Carbohydrates: 35-40g Fiber: 2-3g
This recipe is a fantastic addition to anyone's repertoire of best recipes, offering a delicious and easy way to use sourdough discard. It's perfect for a quick dinner idea, a healthy meal, or simply a delightful treat for yourself or guests. Enjoy your homemade focaccia!