Sourdough Discard Focaccia Bread

If you like focaccia bread, you're going to love this focaccia. 

Do you bake with sourdough? If you do, you always are having discard that you need to deal with and sometimes it gets to be too much. I do not like to waste food as I'm sure you don't either, so I found another way to use up my discard by making a sourdough discard focaccia bread. 

The recipe it's very easy to make and the bread comes out soft and delicious. It makes a great appetizer or a delicious snack.

Enjoy!

You can adjust the herbs to your liking. Sometimes I add fresh chopped rosemary.

INGREDIENTS

1/2 cup sourdough discard

1 cup water

2 to 1/2 cups all-purpose flour

1 tsp dry active yeast

1 tbsp. olive oil

1 tsp salt

Toppings:

2-3 tbsp. olive oil

1/4 cup parmesan

1 tsp garlic powder

8-10  cherry tomatoes, halved

feta cheese , cubed

1/2 tsp italian herb mix

1/2 tsp basil

1/2 tsp dried rosemary

1/2 cup black olive, halved

salt flakes

DIRECTIONS

Add the sourdough discard,  water and yeast  to a mixing bowl.  Using a whisk mix it all together.

Whisk in 2 cups flour, salt and olive oil and stir to mix,  then use a wooden spoon to mix everything together adding the more flour as needed to form into a  rugged dough. (dough should be lightly sticky). 

If you have a stand mixer you can use that to make the dough but it is realy not necessary as it can easily be done by hand as no kneading is requiered. 

Cover bowl with a clean towel or plastic wrap and set it aside for 45 minutes.

Remove the dough to a lighlty oiled board, cleaning the sides of the bowl with a spatula.  Give the dough a strech and fold-under to aerate it,  then place the dough into a clean bowl and cover with plastic wrap and let it rise on the counter until doubles in size.

At this point, dough can be refrigerate it overnight to be baked next day. Remember to always bring  dough to room temperature before baking it.

Prepare a 9x13 inch pan by brushing it generously with olive oil (or line with parchment paper and then oil). Empty the risen dough into the pan and push it with your fingers into all the corners.  Cover with plastic and let it rise in the pan for 1 hour.

 Preheat oven to 350 F.

Drizzle some olive oil on top then  using your fingers make dimples into the dough. 

Sprinkle with parmesan, then arrange the toppings on top, then sprinkle with the dry herbs, garlic powder and salt flakes.

Bake at 350 for 30-40  minutes or until golden. 

Remove from oven and let cool slightly before cutting.

 

Buon appetito!