A delicious, and easy focaccia bread recipe that uses your sourdough discard. Use dried herbs, fresh herbs, and/or vegetables. Herby, oily, crunchy, but still a little soft.
One of my favorite things to do with the discard from my sourdough, is make this focaccia bread. It’s so simple, quick and taste amazing. It’s a favorite for everyone in my family, including the picky eater.
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SOURDOUGH FOCACCIA BREAD
There’s nothing better than fresh homemade bread, learning how to make your own bread may be an intimidating thing, but once you’ve learned, it’s so easy.
I especially love making focaccia bread at home. It taste amazing; oily, herby, crunchy, and soft. It makes your house smell great. Not to mention, it is so simple to make.
I like to add my sourdough discard into any recipe I can, as it acts as a prebiotic and is great for your gut health.
If you don’t have a sourdough start, don’t be intimidated. Once you’ve activated it, you can easily stored in the fridge for feeding/using once a week, if you don’t want to deal with it every day. Here’s also a great little bread proofing basket kit, but keep in mind you don’t have to own it to make delicious sourdough breads.
My whole family really loves this bread recipe. Even my picky daughter who normally does not like when anything green is in her food, she’ll purposely pick the piece with the most herbs.
This focaccia bread makes a great side with almost any dinner, and/or lunch. Enjoy it with your picnic too. This bread recipe, along with most of the others on my site use all-purpose flour, which can be found in most, if not all pantries.
Here’s a few of our favorite bread recipes;
- Basic White Bread Machine Recipe
- Tuscan Herb French Bread Machine Recipe
- Banana Zucchini Bread
- Zucchini Bread
- English Muffin Bread in the Bread Machine
*Try any of these toppings; rosemary, thyme, oregano, sage, basil, pesto, parmesan, garlic, olives, tomatoes, sun dried tomatoes, pine nuts, zucchini, try any of these fresh, dried and/or roasted.
*If you don’t have a stand mixer, don’t worry, it can still be made by hand mixing it. It just may take a little longer to mix, and will be messy.
Sourdough Focaccia Bread
- Stand Mixer
- 3/4 cup of flat or 1 1/2 cup of bubbly sourdough discard
- 1 teaspoon instant rapid rise yeast
- 2 3/4 cup all purpose flour
- 1 1/4 cup lukewarm water
- 2 teaspoon salt
- 1/4 cup olive oil
- 1/4 teaspoon sea salt for the topping
- optional topping ideas: rosemary, thyme, oregano, sage, basil, pesto, parmesan, garlic, olives, tomatoes, sun dried tomatoes, pine nuts, zucchini, try any of these fresh, dried and/or roasted.
- In the bowl of your stand mixer combine the sourdough discard, instant yeast, water, and flour, fitted with the paddle or a dough hook attachment. Mix it on low for a couple minutes until everything's combined. You may need to scrape the sides of the bowl to get everything mixed in, then increase the speed to 3, for 8 minutes. Dough should be wet and sticky, but not liquid. Add more flour or water if needed.
- Sprinkle the salt on, and beat on speed 3 for another 3-5 minutes. Dough should still be sticky, but be pulling away from the sides of the bowl.
- Leave your dough in the bowl, cover, and let rise for 1-2 hours until it's doubled in size.
- Line a 9" x 12" baking dish with parchment paper, drizzle 2 tablespoons of olive oil all over the bottom of the paper.
- Turn the dough over in the bowl a couple times, getting out some of the air bubbles, then place it on the oiled parchment paper. Then drizzle the remaining oil on top of the dough, and using your fingers spread out the dough towards the sides. With your fingers, make dimples through out the dough. Let the dough rise for about an hour, or until it's doubled in size. Make dimples again. If the olive oil has pooled in the corners, you can scoop with a spoon and drizzle on the dough again.
- Turn oven on to 425°. Sprinkle salt, and any other toppings you'd like to use evenly over the dough. Give one last dimpling.
- Place focaccia bread in a pre-heated oven, and bake for 20-25 minutes, until golden brown on top. Let cool in baking dish for 10 minutes, then lift out of pan to cool completely.
- Best served warm. The bread can be stored room temperature in an air tight container up to a couple days, if needed.
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