This sourdough discard focaccia is the best of both worlds—a quicker rise with the depth of flavor only sourdough can provide. Made with sprouted sifted wheat flour, it has a nutty, wholesome taste and a light, airy texture, perfect for tearing and sharing. Whether you’re dipping it in soup, serving it as a side, or simply enjoying it warm, this recipe will have you hooked on its simplicity.
This beginner-friendly recipe combines the reliability of commercial yeast with the taste and texture of sourdough, making it perfect for bakers looking to explore new horizons without the stress of a long fermentation. With minimal effort, you’ll have a bakery-worthy focaccia in no time.
A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is spoon and level. Fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust if necessary.
Definitely, but be prepared for an arm workout! Mix the dough together in a large bowl with a wooden spoon until a sticky dough forms. Allow it to rest for 5 – 10 minutes (to help with stickiness), then knead the dough by hand on a lightly floured counter for at least 10 – 15 minutes, until it is soft and smooth.
To knead, fold the dough onto itself and use the heels of your hands to press it together. Move the dough a quarter turn and repeat. If the dough sticks to the counter, scrape it off with a bench scraper or spatula and add small amounts of flour as necessary. Careful, adding too much can make the dough dry. If you’re new to kneading, there are lots of great YouTube tutorials. Some electric hand mixers also come with dough hooks, you can use these like a stand mixer but it may require more kneading time.
