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Homemade focaccia's charm comes from its wonderful contrasts—that crispy, golden outer layer breaking open to reveal soft, bubbly insides. Using your leftover sourdough starter transforms this easy bread into something extraordinary, packing tons of flavor without much work. You can bake it right away or let it sit overnight for extra tang—either way, this bread will quickly become your favorite homemade staple.
I brought this focaccia to our family get-together last week using the overnight method. The long wait created such amazing flavor that my brother-in-law, who usually skips bread completely, wanted to know how I made it. The secret? Lots of olive oil and handling the dough carefully during folding.
Key Ingredients
- Sourdough Discard/Starter: Don't use discard older than a week for best results. Fresher discard still has enough punch to help your bread rise well.
- Bread Flour: Gives you that perfect chew and helps create those lovely bubbles. All-purpose works too, but bread flour makes it taste like bakery-quality stuff.
- Extra Virgin Olive Oil: Crucial for both taste and texture. Go for something with a bit of kick for the tastiest bread.
- Kosher Salt: Brings out all the natural flavors and adds nice crunch when sprinkled on top.
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Simple Step-by-Step
- Basic Mix and Wait:
- Throw flour, water, starter, and salt into a big bowl. Stir until you can't see any dry flour. Cover and wait 15 minutes. This little break helps the gluten start working on its own.
- Folding Technique:
- Get your hands wet so the dough won't stick. Pick up one side of the dough, pull it up and fold it to the middle. Turn the bowl and do this four times total. Repeat this whole process five more times, waiting 15 minutes between each round. You'll notice the dough getting smoother every time.
- Let It Grow:
- Move dough to an oiled bowl and brush some olive oil on top so it doesn't dry out. Let it sit at room temperature until it doubles in size, around 4 hours. Look for a puffy, airy appearance.
My grandma always told me to feel the dough with my hands to know when it's ready and to never be stingy with olive oil. I still follow her advice whenever I bake.
Perfect Pairings
This bread tastes amazing with pretty much anything from hot soups to meat and cheese platters. It makes killer sandwiches the day after—if there's any left! Try adding fresh herbs, small tomatoes, or sweet cooked onions on top for different seasonal twists.
Keeping It Fresh
Keep your focaccia wrapped in parchment at room temp for up to two days. Want that crunch back? Warm it in the oven at 350°F for 5 minutes. For longer keeping, stick portions in the freezer and heat them straight from frozen when you want that just-baked feeling.
I've learned from this recipe that amazing bread comes from watching and waiting, not complicated steps. Every time I make it, I think about Sunday mornings in grandma's kitchen, feeling the dough and trusting my instincts. Whether you pick the quick method or let it rest overnight, this focaccia brings real Italian bread tradition right to your kitchen.
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Frequently Asked Questions
- → Can I swap discard for active starter?
- Sure, active starter or week-old discard both work well in this focaccia.
- → What type of pan works best?
- A 9x13 aluminum pan is ideal, but a half sheet or two 8x8 pans are good alternatives.
- → How should I store it?
- Keep in an airtight container at room temperature for 2 days, or freeze for 3 months.
- → Is overnight prep an option?
- Yes, refrigerate the dough in the pan overnight for more tangy flavor.
- → Why poke holes in the dough?
- The dimples allow air to spread evenly and create the classic texture and look.