This recipe is the perfect way to use up your sourdough discard without waiting days for a long fermentation. Because this recipe uses a discard fed at a 1:5:4 ratio (80% hydration), the main dough amounts have been perfectly adjusted to keep your focaccia beautifully soft and hydrated. Commercial instant yeast ensures your bread rises perfectly for a quick, same-day bake!
Ingredients
- 445g Bread flour
- 355g Warm water
- 100g Sourdough discard (fed at 1:5:4 / 80% hydration)
- 4–5g Instant yeast
- 2 tbsp Extra virgin olive oil (plus extra for the pan and drizzling)
- 2 tsp Salt
- 1 tsp Honey
Toppings:
- Plum or cherry tomatoes, sliced
- Mild cheese (e.g., mozzarella or young cheddar), cubed or shredded
- Paprika powder
- Garlic powder
- Dried herbs
- Flaky sea salt
Directions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the 445g bread flour and 4–5g instant yeast.
- Dissolve the Discard: In a separate measuring jug or bowl, combine the 355g warm water, 100g sourdough discard, and 1 tsp honey. Whisk until the discard is broken up and the liquid is mostly smooth.
- Form the Sticky Dough: Pour the water mixture into your flour and yeast. Add the 2 tbsp extra virgin olive oil and 2 tsp salt. Mix well until a wet, sticky, and uniform dough forms.
- First Rest: Cover the bowl tightly and let the dough rest at room temperature for 30 minutes.
- Spatula Fold: Use a spatula to fold the dough over itself a few times from the edges to the center. Cover and let it rest for another 1 hour.
- Hand Folds: Wet your hands with water. Perform a North-South-East-West (NSEW) stretch and fold, followed immediately by a gentle coil fold to build dough structure.
- Prepare the Baking Tray: Pour a generous amount of olive oil onto your baking tray, spreading it out to completely cover the bottom and sides.
- Final Proof: Transfer your dough to the oiled tray. Flip the dough over once so it is entirely coated in oil. Cover and let it rest for 30 to 45 minutes. Keep an eye on it—if it looks very puffy and fills the tray early, it is ready!
- Oven Prep: While the dough finishes its proof, preheat your oven to 240°C on the lowest rack position with no fan.
- Dimple and Shape: Pour a little extra olive oil over your fingertips. Press your fingers straight down into the dough to dimple it and gently push it out to fill the corners of the tray.
- Apply Toppings & Spices: Dust your paprika and garlic powder directly onto the oiled dough. Press your sliced tomatoes deeply into the dimples so they don't dry out.
- Bake & Add Cheese:
- Place the tray on the lowest rack and bake for 10 minutes.
- Quickly and carefully remove the tray from the oven. Scatter your mild cheese over the top.
- Return it to the oven for another 5 minutes until the cheese is perfectly melted and bubbly, and the edges are golden crisp.
- Cool: Transfer the focaccia to a cooling rack immediately after baking to ensure the bottom crust stays wonderfully crispy.
Pro-Tips for the Perfect Focaccia
- Protect the Spices: Dust your paprika and garlic powder under your toppings or mix them into the oil. Leaving loose spices exposed on the very top layer at 240°C can cause them to scorch and turn bitter.
- The Cheese Timing Strategy: Mild cheeses melt and burn quickly. Adding the cheese during the last 5 minutes of baking (rather than at the beginning) guarantees a gooey, perfectly melted texture without any burnt spots.
- Anchor Your Tomatoes: Press your tomato slices firmly all the way into the dough. Sinking them deeply protects them from the intense heat and creates delicious pools of sweet tomato juice inside the bread.
