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Experience the rustic charm of homemade focaccia with this approachable sourdough discard recipe. Each loaf features a golden, crispy exterior that gives way to a pillowy interior studded with airy pockets. The natural fermentation creates depth of flavor while putting your extra starter to delicious use. Perfect for both same-day baking or overnight fermentation, this versatile bread brings artisanal quality to your kitchen.
Testing this recipe in my own kitchen revealed that an overnight fermentation in the refrigerator develops remarkably complex flavors. The extended cold proof allows the natural acids to slowly develop, creating a subtle tang that perfectly complements the rich olive oil and sea salt topping.
Key Components
- Sourdough Discard: Use within 7 days of feeding for optimal fermentation power
- Bread Flour: Higher protein content creates ideal chewiness and structure
- Extra Virgin Olive Oil: Select a robust, fruity variety for authentic flavor
- Coarse Salt: Provides essential seasoning and pleasing textural contrast
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Step-by-Step Method
- Mix and Autolyse:
- Blend flour, water, starter and salt until fully incorporated. Rest covered for 15 minutes to begin gluten development.
- Develop Structure:
- Using wet hands, perform series of stretch and folds from edges to center, rotating bowl between folds. Repeat process 5 times at 15-minute intervals as dough becomes more elastic.
- Bulk Fermentation:
- Place in oiled container, coat surface with olive oil, and let rise until doubled, approximately 4 hours at room temperature.
Traditional Italian baking emphasizes the importance of proper dough handling and generous olive oil use. These fundamental techniques create focaccia's characteristic texture and flavor.
Pairing Recommendations
Serve alongside hearty soups, fresh salads, or as part of an antipasti spread. Leftover focaccia makes excellent sandwich bread. Customize with seasonal toppings like fresh rosemary, halved grape tomatoes, or thinly sliced red onion.
Storage Guidelines
Keep at room temperature wrapped in parchment for 2 days maximum. Refresh in a 350°F oven for 5 minutes before serving. For extended storage, freeze in portions and reheat from frozen.
This focaccia recipe demonstrates how simple ingredients and traditional methods yield exceptional results. Each batch offers a chance to perfect your technique while creating a bread that honors centuries of Italian baking tradition.
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Frequently Asked Questions
- → Can I swap in active sourdough starter instead of discard?
- Of course! Active sourdough starter works great, as long as your discard is less than a week old.
- → What kind of pan should I use for this bread?
- A 9x13 inch aluminum pan is ideal, but for thinner focaccia, try a half sheet pan. Two 8x8 pans also work well.
- → How should I store leftover focaccia?
- Keep it fresh by storing in a sealed container at room temperature for up to 2 days or freeze it for 3 months.
- → Does this recipe work for overnight preparation?
- Yes! Spread the dough into your pan, then chill it in the fridge overnight to enhance the tangy flavor.
- → Why do I need to press dimples into the dough?
- Dimpling spreads out air pockets and is key for achieving that classic focaccia look and texture.