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The magic of homemade focaccia lies in its perfect contrasts—a golden, crispy crust giving way to a light, airy interior dotted with beautiful bubbles. This sourdough discard version turns your leftover starter into something truly special, offering incredible flavor with minimal effort. Whether you bake it the same day or let it ferment overnight for deeper tanginess, this focaccia will become your go-to recipe for fresh, rustic bread at home.
Last week, I made this focaccia for a family dinner using the overnight method. The extended fermentation created such complex flavors that even my brother-in-law, who usually passes on bread, asked for the recipe. The key? Generous olive oil and gentle handling during the stretch-and-fold process.
Essential Ingredients
- Sourdough Discard/Starter: Use discard that’s less than a week old for the best results. Fresh discard still has enough activity for a great rise.
- Bread Flour: Provides that chewy texture and promotes those lovely air pockets. While all-purpose flour works, bread flour delivers a professional texture.
- High-Quality Olive Oil: Essential for flavor and texture. Choose extra virgin with a peppery finish for the best results.
- Kosher Salt: Enhances the dough’s natural flavors and adds texture when sprinkled on top.
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Detailed Instructions
- Initial Mix and Rest:
- Combine flour, water, starter, and salt in a large bowl. Mix until no dry flour remains. Cover and let rest for 15 minutes. This helps the gluten start developing naturally.
- Stretch-and-Fold Process:
- Wet your hands to prevent sticking. Grab one edge of the dough, stretch it up, and fold it over to the center. Rotate the bowl and repeat for a total of four folds. Complete five more sets every 15 minutes. Notice how the dough becomes smoother and more elastic with each round.
- First Rise:
- Transfer dough to an oiled bowl, brushing the top with olive oil to prevent drying. Let rise at room temperature until doubled, about 4 hours. The dough should look puffy and airy.
Growing up, my grandmother taught me to trust my hands to know when the dough was ready and to always be generous with olive oil. These lessons still guide my baking today.
Serving Suggestions
This focaccia pairs beautifully with everything from soups and stews to charcuterie boards. It makes incredible sandwiches the next day—if it lasts that long. Try topping it with fresh herbs, cherry tomatoes, or caramelized onions for seasonal variations.
Storage and Make-Ahead Tips
Store focaccia at room temperature, wrapped in parchment, for up to two days. To re-crisp, warm in a 350°F oven for 5 minutes. For longer storage, freeze portions and reheat directly from frozen for a fresh-baked feel.
This recipe has taught me that great bread is about patience and observation more than complex techniques. Each bake reminds me of those Sunday mornings in my grandmother’s kitchen, feeling the dough and trusting the process. Whether you choose the same-day method or overnight fermentation, this focaccia brings the timeless tradition of Italian bread to your home.
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Frequently Asked Questions
- → Can I use active sourdough starter instead of discard?
- Yes, you can use either active sourdough starter or discard that's less than one week old for this focaccia recipe.
- → What's the best pan to use for this focaccia?
- A 9x13 inch aluminum pan works best, but you can also use a half sheet pan for thinner focaccia or two 8x8 inch pans.
- → How long can I store this focaccia?
- Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
- → Can I make this focaccia overnight?
- Yes, you can refrigerate the dough overnight after spreading in the pan for a tangier flavor.
- → Why do we dimple the focaccia before baking?
- Dimpling helps redistribute air bubbles and creates the characteristic focaccia texture and appearance.