50% Whole Wheat Sourdough Discard Focaccia
This crunchy, savory, beautiful, and surprisingly easy bread is a great way to add pizzazz to a weekday meal, or an elegant upgrade for date night!
Dough:
- 1 cup (240g) sourdough discard
- 1 1/2 cups (180g) Whole Wheat Flour
- 1 1/2 cups (180g) all-purpose or bread flour
- 1 cup (240ml) warm water
- 1/4 cup (60ml) olive oil
- 1 teaspoon (6g) salt
- 1/2 teaspoon active dry yeast dissolved in the water (optional, for quicker rise)
Optional Toppings:
- Fresh rosemary
- Sea salt flakes
- Cherry tomatoes
- Garlic cloves
- Olives
- Fresh Cracked Wild Madagascar Peppercorns
- Fresh thyme
- scallions, thin sliced red onion, or thin sliced shallots
Note about using additional yeast: If using yeast, dissolve it in the warm water before adding the remaining ingredients. You can expect the dough to rise in about 2 hours (one hour for the first rise, one hour for the second) if you use additional yeast. Without added yeast, the first rise takes approximately 4 hours and the second takes 1-2 hours.
- Prepare Dough: In a large bowl, combine sourdough discard, flour, water (with optional yeast), and salt until a shaggy dough forms. Knead the dough by hand or with a stand mixer until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature until it doubles in size. See note above for possible rise times.
- Shape the Dough: Generously oil a 9"x13" baking pan. Transfer the risen dough onto the pan. Using your fingers, gently stretch and dimple the dough to fit the pan, creating the characteristic focaccia texture.
- Second Rise: Cover the pan and allow the dough to rise again until puffy and bubbly. This won't take as long as the first rise, but will take 1-2 hours, depending on temperature and if you used additional yeast.
- Add Toppings: Drizzle olive oil over the surface of the dough. Sprinkle with sea salt flakes and fresh cracked Madagascar Wild Peppercorns, and add desired toppings like rosemary, tomatoes, garlic, or olives. You can even design it beautifully if you want!
- Bake: Preheat the oven to 425°F (220°C). Bake for 25 to 30 minutes, or until golden brown and crispy on the edges.
- Cool and Serve: Remove from the oven and move it to a cooling rack to let it cool slightly before slicing. While it can be left in the pan to cool, the bottom will soften if it is left in the pan. For the crispiest crust, use large pancake turners or spatulas to remove the whole focaccia from the pan. Enjoy warm or at room temperature.