Amount is based on available nutrient data. This focaccia was delicious! You can use up sourdough discard in your usual favorite flatbread recipe too, and here’s how: Step 1 – Add sourdough discard to your recipe when you are combining the flour and water ingredients. It is BY FAR the easiest and loveliest sourdough focaccia I’ve ever made. Many thanks! I plan on making this recipe again just on a smaller pan and I’ll use parchment paper in addition to the oil. Congrats! How To Make Sourdough Focaccia Step-By-Step: Add the starter a large bowl. Sprinkle a little bit over the focaccia. I have been making sourdough for several months (Covid project) and looked for a recipe using discard for focaccia. Great recipe! Give your favorite homemade crackers a boost of tangy flavor by adding sourdough discard to the dough. Love this! Oatmeal and Chocolate Chip Sourdough Muffins by Cooking with Carlee. When looking at your blog for this recipe, I did not see it under Sourdough or Discard categories. Would I be able to make this bread or will it require additional yeast? Nice site. a 10×10 inch brownie-ish or cake pan for this quantity of dough will give you a focaccia that just fills the crevices. Thank you so much for sharing the pro-tip Cathy! Hi Ling, great question. To compensate for the added ingredient, reduce the recipe’s flour and water by 60 grams each, or about 1/2 cup flour and 1/4 cup water. So, what do you do with all that flavorful Great question Erin! For this sourdough focaccia, you will need a round or rectangular pan for baking.I like to use a deep pan (as opposed to a baking sheet) so the focaccia … Hi David, I haven’t tried but I imagine it would! We topped ours with rosemary and sea salt but you can use any herbs you fancy. simple, unfussy, forgiving, and utterly delicious. Will this work with discarded starter that is immature? I’ll add to the post for future readers . I use generic all purpose flour (240g) and 60g whole wheat flour. formula 4 g coarse salt 9 g extra virgin olive oil (perhaps more to drizzle) Both times that I made it without, it stuck to the pan. Add Flour & Stir. Update: I say 443 grams of starter in the video, but the correct amount is 143 grams I am showing you how to make a simple #sourdough #focaccia. 2 ½ cups high-protein bread flour (such as King Arthur Flour®), divided, ¾ cup sourdough starter discard, at room temperature, 6 tablespoons extra-virgin olive oil, divided, or as needed. I just wanted to be sure. I have also done combinations for bulk fermentation (as written; fridge overnight, then a few hours on counter; a few hours on counter, then fridge), and it turned out great every time. On to my second time baking this baby this week, it’s definitely the simplest most delicious focaccia recipe of all times! I have made this so many times now with many different toppings and friends beg for it! Use your fingers to create indentations in the top of the dough by sinking them in slowly. 270 calories; protein 6.2g 13% DV; carbohydrates 34.4g 11% DV; fat 11.7g 18% DV; cholesterol 0.1mg; sodium 478.7mg 19% DV. Thank you so very much for sharing those kind words! Who doesn't love foccacia?? some days i want making bread to feel like this too, and on those days i make focaccia. I love this idea so much, sounds so beautiful and also so delicious. Add a little flour to the bowl of a stand mixer. Cover with plastic wrap and let rise until doubled in height. The original plan was to bake a basic Foccacia with pools of olive oil, a sprinkle or two of sea salt flakes, and a scattering of … Thank you so much for sharing this fantastic recipe! I’ve updated the recipe to clarify, appreciate the feedback. top with any other toppings that suits your fancy: a head of roasted garlic, a couple sprigs of rosemary, a handful of zataar, grapes. Making this airy, beautiful bread is fast, delicious AND a great recipe to use for your sourdough starter discard. Recipes That Use Discarded Sourdough Starter — The Fond Life Stir in the water, honey, and ¼ cup (60ml) olive oil, mixing to combine. If our government isn’t going to figure out a way to provide regular testing then I’ll figure it our for myself! at this point the dough should be jiggly and bubbly! Focaccia with a touch of whole grain wheat is a delicious treat but also a contender to be an everyday bread. No gift befits the food-obsessed people in your life like a cookbook. I was looking for new recipes to use my sourdough starter discard & saw this. … Hi ~Do you know if this recipe work using 100% all purpose flour (no einkorn and no bread flour) and/or if it would need to be tweaked for 100% all purpose? I’m about to feed my starter but will use today’s discard to make another one. My hunch would be to decrease the hydration to 78% as all purpose flour absorbs water differently, and to perhaps give it an extra fold or two to boost gluten development depending on the protein content of the flour. The first thing you will need to do to get started on this sourdough focaccia recipe is to create a sponge using the sourdough starter, warm water, olive oil, honey, and flour. Preheat the oven to 400 degrees F (200 degrees C). Knead dough for 5 minutes. Add the whole wheat flour, all-purpose flour, and … Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. If you’re looking for a recipe to try in the meantime, I’d look at the everything seasoning crackers, chocolate chip cookies, or scallion pancakes! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. throw everything together, go to sleep, and in the morning, poof, without having to really even think, out comes this miraculously delicious, beautiful thing. Allrecipes is part of the Meredith Food Group. please adjust amount of water in final dough to account for your starter’s hydration. With the parchment paper I can just lift it out onto my cutting board. Thank you so much Du! Cool 5 minutes in baking pan, then carefully transfer to a cooling rack. Knead dough in the mixer for 5 minutes. Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. bake at 500°F for 15 – 20 minutes, or until the top becomes golden brown. Thank you so much for sharing, Erica, you’re a star! I did make alterations as noted on my Blog with a link to this recipe. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. I also have a 100% hydration starter and don’t change anything else, and it comes out delicious and perfect every time. What a brillliant recipe for the discard. They mean a lot to me. I use parchment paper and oil that. sprinkle salt evenly over autolysed dough, and pour additional water over the salt to encourage absorption. It’s almost too good to be true, but my gorgeous focaccia are right in front of me as evidence!! Favorite homemade crackers a boost of tangy flavor by adding sourdough discard to make sourdough focaccia ’! Sourdough discard to make another one olives and cherry tomatoes on top, pushing them into the.... And also so delicious your fingers to create indentations in the top becomes golden brown additional yeast a smaller and. 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