Transform leftover sourdough discard into a delightful treat with this simple and delectable focaccia bread recipe. Not only does this revival cut down on waste, but it also infuses a unique tang into your bread, elevating its flavor to new heights.
Focaccia, an Italian flatbread, is perfect for a variety of uses - from a satisfying snack to a base for an array of toppings. By incorporating sourdough discard, you're creating an even more flavorful and aromatic bread that's sure to impress.
Understanding Sourdough Discard
The sourdough discard, or fed discard, is the portion of sourdough starter that's removed before adding new flour and water. This discard can be risky to use in some recipes, but it's perfect for this focaccia bread recipe, as it adds a subtle sourness and boosts the bread's rise.
Using sourdough discard doesn't compromise the recipe's structure or taste. Instead, it contributes to a more complex and robust flavor profile. So, next time you refresh your sourdough starter, remember that you're just a step away from this mouthwatering focaccia bread.
Ingredients and Tools
Gather your ingredients: 250g of sourdough discard, 200ml of warm water, 250g of bread flour, 7g of salt, 10ml of olive oil (plus extra for drizzling and coating), and a punnet of cherry tomatoes for topping if desired. For equipment, you'll need a large bowl, a baking sheet, and plastic wrap or a proofing basin.
Before beginning, ensure your tools and ingredients are at room temperature. This allows for a more even incorporation of ingredients and prevents a sudden shock that could hinder the dough's fermentation.
Preparation of Sourdough Focaccia Dough
In your large bowl, combine the sourdough discard, warm water, and bread flour. Mix well until a shaggy dough forms. This process may take around 5 minutes, so patience is key. Let the dough rest for 10 minutes to allow the gluten to relax.
After the rest period, knead in the salt and olive oil. This will take about 2-3 minutes, during which you should notice the dough becoming smoother and more elastic. If the dough is too stiff, add a bit more water; if it's too sticky, add a touch more flour.
Rise and Bake
The risen dough develops the focaccia's characteristic nooks and crannies, which holds additional olive oil and toppings.
The dough needs a single, long rise, also known as cold fermentation. This process has a dual benefit: it intensifies the flavor and gluten structure. Cover your bowl with plastic wrap and let it sit in the refrigerator for 12-24 hours.
Shaping and Topping
Once your dough has risen, preheat your oven to 220°C (200°C fan). Line your baking sheet with parchment paper, and lightly grease it with a bit of olive oil.
Turn the dough onto the prepared baking sheet, and gently stretch it out to fit the area, trying not to deflate the dough. Using your fingers, poke dimples into the dough surface. Drizzle with more olive oil, and arrange the cherry tomatoes on top if using.
The Final Rise and Bake
Let the dough rise for another 30-60 minutes at room temperature. This final rise allows the dough to puff up and the toppings to adhere better.
Bake the focaccia for 15-20 minutes, or until the edges are golden brown. Keep a close eye on it to prevent burning.
Cooling and Serving
Once baked, remove the focaccia from the oven and let it cool on a wire rack. This step helps maintain the bread's crispness and promotes even cooking inside.
Once cooled, slice, and serve your delicious sourdough focaccia bread. Enjoy solo, with soup, or as a base for a tasty pizza-style snack!
Embrace the beauty of sourdough discard, and turn what would have ordinarily been waste into an extraordinary culinary gem. Your taste buds will thank you, and so will your future baking plans. Happy indulging!