Focaccia with Sourdough Discard II Ingredients 👇 II Discard Recipe II Focaccia Recipe

Here is my focaccia recipe using my sourdough discard. Homemade Italian bread that is simple to make, but the taste is superb! 😊 Of course, you can always double or triple the recipe. 👍 For this recipe, I used the one-week-old discard that I stored in the fridge. One to two hours before using, I let it sit at room temperature. My kitchen temperature is around 23C - 24C / 73F - 75F.
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You will need:
130g sourdough discard (100% hydration)
140g water
6g fine sea salt
15g olive oil
200g bread flour
Procedure:
Let the sourdough discard sit at room temperature for 1 to 2 hours, depending on your kitchen temperature. If your discard is still active and bubbly, you can skip this step.
In a bowl, add active sourdough discard, water, salt, olive oil, and flour. Stir until no dry flour is left. Cover and let it rest for 1 hour. Perform 3 times stretch and fold then cover and let the dough rest again every 30 minutes. After the last stretch and fold, transfer the dough into a baking dish lined with baking paper. Cover and place it in the fridge (5C/41F) overnight or up to 2 days. My baking dish size is 23cmx23cm or 9×9 inches.
Take the focaccia dough out of the fridge and let it sit at room temperature for 1 hour to 2 hours. 30 minutes before baking preheat the oven (up and down heat) to 230C / 446F. Drizzle the top of the dough with olive oil, dimple the dough then add your toppings. Bake the focaccia for 25 to 30 minutes. Let the focaccia cool in the pan for 10 minutes.
Enjoy your warm Sourdough Discard Focaccia. 😊
If you tried this recipe, please tag me on Instagram @fildankitchen to share your results. Thanks, and happy Sourdough baking! 🤗❤

[@firstchevalier]

This focaccia recipe is fantastic. It worked great. I topped mine with kalamata olives, sundried tomatoes, and roasted garlic. Amazing. My only suggestion is a little salt on top maybe. Otherwise, this is how I'm doing mine with the discard going forward. Probably once every two or three days likely.

[@dgpk9050]

Must the dough rest overnight in the fridge? Can I rest for 4.5 hours at room temperature and bake on the same day?

[@bryanwoodford9485]

Curious if you tried same day bake?

[@joyceputhuparackat1749]

Hi! I am from India. I recently got back to sourdough and had a lot of discard lying in my refrigerator. Came across your recipe and tried it yesterday. The focaccia came out so well! I wasn't expecting much as I was having trouble with my starter. It's quite warm where I live so I was able to make it the same day. Making a double recipe again today for friends coming over for dinner. Thank you for this recipe! 🤗

[@serenakohar]

My go-to sourdough discard focaccia recipe!! Simply the best

[@fildankitchen]

Love to hear it. 😍❤️

[@birthinglight]

Ahh great finally the recipe given below video. Makes it so much easier to follow. Thanks.

[@smeeling]

Making your recipe now, just did my first stretch and fold! I hope mine looks as gorgeous as yours when I'm done, thanks so much for the recipe and beautiful video!

[@fildankitchen]

Ur welcome ❤️😊

[@GardenJensJourney]

For those wondering about baking it the same day. You won't get the same results. Foccacia needs the overnight fridge time to develop all the air bubbles in the dough. Most foccacia recipes are like this. So yes, you can bake it same day, but the results won't be the same.

[@PDXTundra]

You can make yeasted focaccia that has plenty of big bubbles in about 4 hours. It won’t be sourdough, but it’ll be focaccia bread nonetheless.

[@meisinyeow4948]

Thank you for this recipe. Tried it with my semi-active discard. It worked. Good crust and texture.

[@sagnikdas6049]

my sourdough did not rise in the fridge like it is shown in the video. I had to let it rise in room temperature.

[@nav3346]

My dough us very liquidy, did I do something wrong? Would adding more flour help?

[@Mary-mj7le]

mine is really wet

[@nodignoworries7060]

Looking forward to baking this tomorrow. I doubled the recipe and didn't think to ask if I should double the optional active starter as well. I guess tomorrow I will see the results. Do you think that will mess things up?

[@sandrakozar-wilmink748]

Sorry, but this recipe gives a dough that turns out way too wet. Had to add flour to make it work. The baking parchment prevents a nice crust at the bottom.

[@sagnikdas6049]

parchment doesn't prevent crust formation. you just need to peel it off immediately after baking and leave it on cooling rack for a nice crust throughout. Leaving the parchment on, causes steam formation which makes the base soggy

[@alexmzadeh]

My foccacia came out pretty good by following this recipe. Are you 130 g of active starter. And I used a similarly sized dish. I thought my dough looked a little lackluster after being in the fridge for 2 days but once I drizzled it with oil and dimpled it looked like a normal focaccia starter

[@rosap.5461]

Really wet. Doesn’t work

[@selinaang2023]

Is it possible to bake on the same day without putting the dough in the fridge?

[@GardenJensJourney]

Foccocia is best when left in fridge as instructed. It's what makes the texture of the bread so unique.

[@elgi9291]

This looks great! Could you tell me please if it is too sour or not? You use quite a high % of discard there.. thanks!

[@fildankitchen]

Hi El Gi 😊 It was not that sour even though I used a high % of sourdough discard 👍🏼👌🏼

[@ameg2707]

Dough looks so beautiful 😻

[@fredrickclark2338]

This recipe turned out amazing! Thanks for sharing.

[@MrsGrooove]

Is it possible to bake on the same day? If yes - how many hour do you recommend to wait?

[@zhifez]

Just tried it, it was yummy even though the hydration is a bit high for me. Am trying it again with Japanese bread flour (more protein) and hope that it'll be less wet for the next batch. 🤩

[@fildankitchen]

Thanks for your feedback Zhifez 🤩

[@Sazzarocksdahouse]

This looks like a delicious way to use my discard - thanks. Can you tell me what the oven temperature is please.

[@fildankitchen]

Yes, correct Sarah 😉 Yummy treat using discard 👍 Preheat your oven to 230C or 446F 😊

[@irenecheng478]

Can share what is the size of your tray & how long did u bake?

[@mitagunawan7879]

Yummy . I interesting to make ur recipe focaccia. Thx for share this

[@fildankitchen]

You’re welcome and happy baking 😊👍🏼

[@1339su]

Delicious recipe. Do you have a recipe with sourdough whole starter for making pitas bread and pizza 🍕?

[@dorothylim8113]

I am trying it now but my dough still looks wet after 3x stretch n fold.. can i bake it this way or continue stretch n fold ?

[@oykusena5177]

How was your foccacia? Because I have the same problem here and I'm worried.

[@dorothylim8113]

@@oykusena5177 the starter is wet n the bread didnt rise n too hard.. something not right with the starter

[@oykusena5177]

@@dorothylim8113 I'm sorry to hear that. My foccacia turned out to be really good. I don't know what was the problem for both of us. I hope you'll do it better. By the way, thanks for answering even though you left a comment a week ago. It is very kind of you.

[@paulagaziero8055]

Mine is very sticky and not looking that good :( I’m not sure what I did wrong

[@annmahaney7975]

I just 3:41 made your focaccia again today. The last time I made it the dough was very wet.I just cooked it longer. It was ok the first day, but it got better each day. I kept it in foil on the counter and it dried out more. It was so good. This batch is much more bready and the texture is good. I look forward to eating it again over the next few days. Thanks. I used a spicy olive oil I purchased in Spain, sliced tomatoes topped with minced garlic and chopped dried rosemary, then added some kalmata, black, and green castelvetrano olives. Oh, and some sliced pepperoncini. Yummy so far. ❤

[@welshrarebit1153]

Your discard looks like my starter 😭

[@juliawitt3813]

Look delicious, I am gohbg to give this a go

[@ElHuertodeAzul]

Thanks for the recipe. I want to try it!!

[@Forevernight64]

Can you just no knead this leave it sit out overnight?

[@parnyiwahsooksawat9085]

Today I baked it first time thank you very much it came out very nice indeed ❤ I like it .

[@katrinajong4905]

Why my dough so wet and can’t develop strong gluten after multiple stretch and fold?

[@fildankitchen]

Hello Katrina - maybe I can help you but I need to I ask what is the hydration of your discard? What kind of flour did you used? 😊

[@katrinajong4905]

@@fildankitchen hi there ! I am using 100% hydration discard and I am using bread flour protein level about 13%..

[@fildankitchen]

Hi again 😊 , And how old is your discard? I can see that bread flour is around 14% protein, and different flours (also protein %) have different water absorption rates. The only thing I can recommend to you now is to lower the water content next time. I used 140g water; maybe next time, you can use just 100g to 110g. Or you can also try to add the water while mixing the dough slowly, you have the control, and you can feel how wet your dough is. I hope this can help you. 😊

[@katrinajong4905]

@@fildankitchen Hi ☺️... my discard is less than a week old. Actually from quite new starter I just attempted last 2 weeks. Is it ok for me to add more flour at this stage? I have autolyse one hour and stretch and fold every 30 mins for 2 hours ... and still the dough looks very wet and flabby ...

[@hemlatasingh2]

Hello Can I use whole-wheat sourdough discard (1 week old) for this recipe?

[@fildankitchen]

Yes no problem 😊👍🏼

[@hemlatasingh2]

@@fildankitchen thank you

[@fildankitchen]

Ur welcome 😊❤️

[@100jhaskell]

What temperature did you bake the focaccia?

[@cindyyan9851]

What was that you sprinkle on with the black sesame? Was it salt?

[@katrinajong4905]

Why my dough doesn’t develop as much gluten even after multiple stretch and fold ? I let it autolyse for more than an hour .

[@Butterchicc]

Thank you for this amazing recipe!

[@wangsteve3197]

the green herb on adds beauty to ur bread 👏🏻👏🏻

[@rebeccaberschauer8263]

This is fantastic, thank you for sharing

[@alainarhodes5959]

Hi what temperature should the water be?

[@mmmee4173]

Perfect focaccia from sourdough discard 😍 I bake it today and it’s amazing 🤤 thanks for the recipe.

[@fildankitchen]

Enjoy and thanks Mm mee! 🤗

[@farahnazbagherzadegan5470]

It looks yummy and great 😍👍 thank you for sharing ✨🙏

[@fildankitchen]

Ur welcome Farahnaz 😊❤️

[@farahnazbagherzadegan5470]

@@fildankitchen that's kind of you 🌹🙏

[@aonirnolaloth]

Can you the auto translation in the description get worse? It is barely readable in dutch, the way it is translated, it basically tells me to throw the sourdough. I still don't get why KZbin automatically translates so much and doesn'tallow people to disable it...

[@aonirnolaloth]

The last sentence literally translates to throw the focaccia away...

[@JETLFC]

Not sure if i understand the 1 week old discard usage. Do you feed the discard during the week in the fridge? Discard from all previous days added to this mixture? feed before use? Or not at all? Is discard still active after week? Do you add discard to jar and store in fridge when starter has peaked? Or when starter has sunk and is hungry? Loads of questions sorry. Hope you can explain this procedure. Liking videos and recipes alot. Keep up great work. Thanks.

[@jowind777]

I believe it's unfed discard. This is so as she also uses active starter.

[@mayyabie6108]

Skal definitivt prøve denne oppskriften. Ser lovende ut😋

[@MarioMartinez-wq1ue]

Mine did not rise after the nights rest, any tips?

[@tinachung9109]

Me too. Any tips?

[@Lifeisgood1883]

Making this now!

[@ni3070]

What if we want to add only the starter?

[@reinalsetiawan4433]

Hi i want to ask what is sourdough discard? Is it same with active start (levain) ? Thank you in advance

[@fildankitchen]

Hi Reinal ☺️ sourdough discard is the excess starter that you remove from the container when feeding your starter 😊

[@nicolehagen7561]

I followed the instructions but my dough didn't rise and was very sticky. Could this be that my starter wasn't active enough?

[@ruthperez4789]

My dough didn't rise either.

[@fildankitchen]

Yes, maybe your starter wasn’t active or your dough was very wet. Hold back some water when making the dough 😃

[@mailsunshine]

What is Baking temperature?

[@fildankitchen]

230C or 450F 😊

[@georgiarogers5172]

Looks amazing! Instead of discard, could we use active starter? Thanks

[@fildankitchen]

Yes 👍😃

[@louisguagenti6600]

Fed or unfed discard?

[@fildankitchen]

Unfed discard 😊

[@naomidebruin7495]

Why don't I see the recipe?

[@fildankitchen]

Hi Naomi - you can see the recipe in my video (ingredients and procedure) 😊

[@naomidebruin7495]

@@fildankitchen okay thank you, then I will grab a pen and paper and replay and pause, write down etc. Thx was hoping for a written recipe

[@fildankitchen]

You can now find the list of ingredients on the description box or 130g sourdough discard (100% hydration) 140g water 6g fine sea salt 15g olive oil 200g bread flour

[@Up-To-Speed]

almost an entire minute of the video was watching you dump the sourdough in the bowl.