Tomato and Basil Sourdough Discard Focaccia
Introduction
Have you ever wondered what to do with the discard from your sourdough bread? Well, this savory Tomato and Basil Sourdough Discard Focaccia is the perfect way to give new life to your discard! This focaccia bread is flavorful, fluffy, and simple to make. With a second rise, a few tablespoons of olive oil, and lots of fresh herbs, you’ll have golden brown focaccia bread that will quickly become one of your favorite sourdough recipes!
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Equipment You’ll Need for Tomato and Basil Sourdough Discard Focaccia
- Stand Mixer with dough hook attachment
- Cast iron pan or glass pan
- Measuring cups or kitchen scale
Ingredients
- 1/2 cup sourdough discard (170 grams)
- 1 packet of Instant Yeast
- 3 cups all-purpose flour (360 grams)
- Salt
- Extra Virgin Olive Oil
- 1 and 1/2 cup warm water
- Your choice of toppings
Step- by- step
- First, gather all of your supplies.
- In a stand mixer with a dough hook add your yeast packet, sourdough discard and warm water and allow it to sit for about 5 minutes. This allows the yeast to activate and become bubbly.
- Add your salt and slowly add in your flour and set your mixer with dough hook on low. Knead until your dough is smooth, about 5-10 minutes. Add in a little extra flour if dough remains sticky or you have wet dough.
- Next, cover your dough with a damp towel and let the dough rise until it has doubled in size. This usually takes around 2 hours but if you have a warm spot for it to rest it will speed up the process. My microwave is above my oven, so if I am in a hurry I will turn my oven on and allow my dough to rest in the microwave. I have had it double in size as quick as 45 minutes with this method.
- Once it has doubled in size, coat your cast iron skillet with olive oil.
- Spread your dough out across your pan or skillet until it covers the bottom.
- Oil your fingers and dimple the top of the dough. There is no rhyme or reason to this and it is quite literally the best part about making this bread.
- Drizzle about another tablespoon of olive oil over the top of the bread, cover it with your damp tea towel and let the dough rest another hour or two in your warm place.
- Preheat your oven to 400 degrees.
- Add your toppings to your focaccia. I used fresh basil from our garden, fresh tomatoes, salt and mozzarella cheese.
- Bake for 20-30 minutes or until the bread has a golden crust.
- Once it has cooled some, enjoy!
Alternate Toppings
Turn this simple sourdough focaccia into your very own masterpiece with your favorite toppings. See below for some ideas!
- Cherry tomatoes
- Fresh Rosemary
- Black Olives
- Cinnamon Sugar
- Marinar sauce
- Thyme
- Flaky Sea Salt- or any other herb or seasoning!
If you have leftovers, cover in plastic wrap or parchment paper and place in the fridge. It is still just is good the next day and makes a perfect side dish for any meal!
Conclusion
With just a few simple ingredients, you can transform your sourdough discard into delicious Tomato and Basil Sourdough Discard Focaccia. With its unique flavor combination and golden brown shine, this focaccia will become a family favorite! Now that you know how to make this delicious pivot from your sourdough discard, what are you waiting for? Try this sourdough focaccia recipe today (or try using different toppings) and let us know how it turns out in the comments!
Tomato and Basil Sourdough Discard Focaccia
Equipment
- 1 Mixer with dough hook attachment
- 1 cast iron skillet
- 1 measuring cups
Ingredients
- 1/2 cup sourdough discard
- 1 packet instant yeast
- 3 cups all purpose flour
- 1 tsp salt
- 1-2 tbsp extra virgin olive oil
- 1.5 cups warm water
- 1 fresh tomato optional
- 1 handful fresh basil optional
- 2 garlic cloves optional
- mozzarella cheese optional
Instructions
- In a stand mixer with a dough hook add your yeast packet, sourdough discard and warm water and allow it to sit for about 5 minutes. This allows the yeast to activate and become bubbly.
- Add your salt and slowly add in your flour and set your mixer with dough hook on low. Knead until your dough is smooth, about 5-10 minutes. Add in a little extra flour if dough remains sticky or you have wet dough.
- Next, cover your dough with a damp towel and let the dough rise until it has doubled in size. This usually takes around 2 hours but if you have a warm spot for it to rest it will speed up the process. My microwave is above my oven, so if I am in a hurry I will turn my oven on and allow my dough to rest in the microwave. I have had it double in size as quick as 45 minutes with this method.
- Once it has doubled in size, coat your cast iron skillet with olive oil.
- Spread your dough out across your pan or skillet until it covers the bottom.
- Oil your fingers and dimple the top of the dough. There is no rhyme or reason to this and it is quite literally the best part about making this bread.
- Drizzle about another tablespoon of olive oil over the top of the bread, cover it with your damp tea towel and let the dough rest another hour or two in your warm place.
- Preheat your oven to 400 degrees.
- Add your toppings to your focaccia. I used fresh basil from our garden, garlic, fresh tomatoes, salt and mozzarella cheese.
- Bake for 20-30 minutes or until the bread has a golden crust.
Where’s the step for adding the discard?
It goes in with the yeast during the 1st step.