Hi! I am from India. I recently got back to sourdough and had a lot of discard lying in my refrigerator. Came across your recipe and tried it yesterday. The focaccia came out so well! I wasn't expecting much as I was having trouble with my starter. It's quite warm where I live so I was able to make it the same day. Making a double recipe again today for friends coming over for dinner. Thank you for this recipe! 🤗
This focaccia recipe is fantastic. It worked great. I topped mine with kalamata olives, sundried tomatoes, and roasted garlic. Amazing. My only suggestion is a little salt on top maybe. Otherwise, this is how I'm doing mine with the discard going forward. Probably once every two or three days likely.
I just 3:41 made your focaccia again today. The last time I made it the dough was very wet.I just cooked it longer. It was ok the first day, but it got better each day. I kept it in foil on the counter and it dried out more. It was so good. This batch is much more bready and the texture is good. I look forward to eating it again over the next few days. Thanks. I used a spicy olive oil I purchased in Spain, sliced tomatoes topped with minced garlic and chopped dried rosemary, then added some kalmata, black, and green castelvetrano olives. Oh, and some sliced pepperoncini. Yummy so far. ❤
Making your recipe now, just did my first stretch and fold! I hope mine looks as gorgeous as yours when I'm done, thanks so much for the recipe and beautiful video!
For those wondering about baking it the same day. You won't get the same results. Foccacia needs the overnight fridge time to develop all the air bubbles in the dough. Most foccacia recipes are like this. So yes, you can bake it same day, but the results won't be the same.
Just tried it, it was yummy even though the hydration is a bit high for me. Am trying it again with Japanese bread flour (more protein) and hope that it'll be less wet for the next batch. 🤩
Looking forward to baking this tomorrow. I doubled the recipe and didn't think to ask if I should double the optional active starter as well. I guess tomorrow I will see the results. Do you think that will mess things up?
My foccacia came out pretty good by following this recipe. Are you 130 g of active starter. And I used a similarly sized dish. I thought my dough looked a little lackluster after being in the fridge for 2 days but once I drizzled it with oil and dimpled it looked like a normal focaccia starter
@@dorothylim8113 I'm sorry to hear that. My foccacia turned out to be really good. I don't know what was the problem for both of us. I hope you'll do it better. By the way, thanks for answering even though you left a comment a week ago. It is very kind of you.
Hi again 😊 , And how old is your discard? I can see that bread flour is around 14% protein, and different flours (also protein %) have different water absorption rates. The only thing I can recommend to you now is to lower the water content next time. I used 140g water; maybe next time, you can use just 100g to 110g. Or you can also try to add the water while mixing the dough slowly, you have the control, and you can feel how wet your dough is. I hope this can help you. 😊
@@fildankitchen Hi ☺️... my discard is less than a week old. Actually from quite new starter I just attempted last 2 weeks. Is it ok for me to add more flour at this stage? I have autolyse one hour and stretch and fold every 30 mins for 2 hours ... and still the dough looks very wet and flabby ...
Not sure if i understand the 1 week old discard usage. Do you feed the discard during the week in the fridge? Discard from all previous days added to this mixture? feed before use? Or not at all? Is discard still active after week? Do you add discard to jar and store in fridge when starter has peaked? Or when starter has sunk and is hungry? Loads of questions sorry. Hope you can explain this procedure. Liking videos and recipes alot. Keep up great work. Thanks.
Sorry, but this recipe gives a dough that turns out way too wet. Had to add flour to make it work. The baking parchment prevents a nice crust at the bottom.
parchment doesn't prevent crust formation. you just need to peel it off immediately after baking and leave it on cooling rack for a nice crust throughout. Leaving the parchment on, causes steam formation which makes the base soggy
You can now find the list of ingredients on the description box or 130g sourdough discard (100% hydration) 140g water 6g fine sea salt 15g olive oil 200g bread flour
Can you the auto translation in the description get worse? It is barely readable in dutch, the way it is translated, it basically tells me to throw the sourdough. I still don't get why RUclips automatically translates so much and doesn'tallow people to disable it...
Hi! I am from India. I recently got back to sourdough and had a lot of discard lying in my refrigerator. Came across your recipe and tried it yesterday. The focaccia came out so well! I wasn't expecting much as I was having trouble with my starter. It's quite warm where I live so I was able to make it the same day. Making a double recipe again today for friends coming over for dinner.
Thank you for this recipe! 🤗
This focaccia recipe is fantastic. It worked great. I topped mine with kalamata olives, sundried tomatoes, and roasted garlic. Amazing. My only suggestion is a little salt on top maybe. Otherwise, this is how I'm doing mine with the discard going forward. Probably once every two or three days likely.
My go-to sourdough discard focaccia recipe!! Simply the best
Love to hear it. 😍❤️
Thank you for this recipe. Tried it with my semi-active discard. It worked. Good crust and texture.
This is fantastic, thank you for sharing
I just 3:41 made your focaccia again today. The last time I made it the dough was very wet.I just cooked it longer. It was ok the first day, but it got better each day. I kept it in foil on the counter and it dried out more. It was so good.
This batch is much more bready and the texture is good. I look forward to eating it again over the next few days. Thanks.
I used a spicy olive oil I purchased in Spain, sliced tomatoes topped with minced garlic and chopped dried rosemary, then added some kalmata, black, and green castelvetrano olives. Oh, and some sliced pepperoncini. Yummy so far. ❤
Ahh great finally the recipe given below video. Makes it so much easier to follow. Thanks.
This recipe turned out amazing! Thanks for sharing.
the green herb on adds beauty to ur bread 👏🏻👏🏻
Making your recipe now, just did my first stretch and fold! I hope mine looks as gorgeous as yours when I'm done, thanks so much for the recipe and beautiful video!
Ur welcome ❤️😊
Look delicious, I am gohbg to give this a go
Making this now!
Yummy . I interesting to make ur recipe focaccia. Thx for share this
You’re welcome and happy baking 😊👍🏼
Thank you for this amazing recipe!
Thanks for the recipe. I want to try it!!
Today I baked it first time thank you very much it came out very nice indeed ❤ I like it .
Dough looks so beautiful 😻
My dough us very liquidy, did I do something wrong?
Would adding more flour help?
For those wondering about baking it the same day. You won't get the same results. Foccacia needs the overnight fridge time to develop all the air bubbles in the dough.
Most foccacia recipes are like this. So yes, you can bake it same day, but the results won't be the same.
You can make yeasted focaccia that has plenty of big bubbles in about 4 hours. It won’t be sourdough, but it’ll be focaccia bread nonetheless.
It looks yummy and great 😍👍 thank you for sharing ✨🙏
Ur welcome Farahnaz 😊❤️
@@fildankitchen that's kind of you 🌹🙏
How many grams of starter if i will use the newly feed one?
Delicious recipe. Do you have a recipe with sourdough whole starter for making pitas bread and pizza 🍕?
Perfect focaccia from sourdough discard 😍 I bake it today and it’s amazing 🤤 thanks for the recipe.
Enjoy and thanks Mm mee! 🤗
Just tried it, it was yummy even though the hydration is a bit high for me. Am trying it again with Japanese bread flour (more protein) and hope that it'll be less wet for the next batch. 🤩
Thanks for your feedback Zhifez 🤩
Skal definitivt prøve denne oppskriften. Ser lovende ut😋
Question so I don’t save my discard do I use 165g of sourdough starter?
Mine did not rise after the nights rest, any tips?
Me too. Any tips?
Looking forward to baking this tomorrow. I doubled the recipe and didn't think to ask if I should double the optional active starter as well. I guess tomorrow I will see the results. Do you think that will mess things up?
Can you just no knead this leave it sit out overnight?
My foccacia came out pretty good by following this recipe. Are you 130 g of active starter. And I used a similarly sized dish. I thought my dough looked a little lackluster after being in the fridge for 2 days but once I drizzled it with oil and dimpled it looked like a normal focaccia starter
Hi what temperature should the water be?
Why didn't your dough stick to the dish without a parchment paper?
Why my dough doesn’t develop as much gluten even after multiple stretch and fold ? I let it autolyse for more than an hour .
Mine is very sticky and not looking that good :( I’m not sure what I did wrong
I am trying it now but my dough still looks wet after 3x stretch n fold.. can i bake it this way or continue stretch n fold ?
How was your foccacia? Because I have the same problem here and I'm worried.
@@oykusena5177 the starter is wet n the bread didnt rise n too hard.. something not right with the starter
@@dorothylim8113 I'm sorry to hear that. My foccacia turned out to be really good. I don't know what was the problem for both of us. I hope you'll do it better.
By the way, thanks for answering even though you left a comment a week ago. It is very kind of you.
Is it possible to bake on the same day without putting the dough in the fridge?
Foccocia is best when left in fridge as instructed. It's what makes the texture of the bread so unique.
Is it possible to bake on the same day? If yes - how many hour do you recommend to wait?
This looks like a delicious way to use my discard - thanks. Can you tell me what the oven temperature is please.
Yes, correct Sarah 😉 Yummy treat using discard 👍 Preheat your oven to 230C or 446F 😊
Can share what is the size of your tray & how long did u bake?
What temperature did you bake the focaccia?
This looks great! Could you tell me please if it is too sour or not? You use quite a high % of discard there.. thanks!
Hi El Gi 😊 It was not that sour even though I used a high % of sourdough discard 👍🏼👌🏼
What if we want to add only the starter?
What was that you sprinkle on with the black sesame? Was it salt?
Hello
Can I use whole-wheat sourdough discard (1 week old) for this recipe?
Yes no problem 😊👍🏼
@@fildankitchen thank you
Ur welcome 😊❤️
Why my dough so wet and can’t develop strong gluten after multiple stretch and fold?
Hello Katrina - maybe I can help you but I need to I ask what is the hydration of your discard? What kind of flour did you used? 😊
@@fildankitchen hi there ! I am using 100% hydration discard and I am using bread flour protein level about 13%..
Hi again 😊 , And how old is your discard? I can see that bread flour is around 14% protein, and different flours (also protein %) have different water absorption rates. The only thing I can recommend to you now is to lower the water content next time. I used 140g water; maybe next time, you can use just 100g to 110g. Or you can also try to add the water while mixing the dough slowly, you have the control, and you can feel how wet your dough is. I hope this can help you. 😊
@@fildankitchen Hi ☺️... my discard is less than a week old. Actually from quite new starter I just attempted last 2 weeks. Is it ok for me to add more flour at this stage? I have autolyse one hour and stretch and fold every 30 mins for 2 hours ... and still the dough looks very wet and flabby ...
I followed the instructions but my dough didn't rise and was very sticky. Could this be that my starter wasn't active enough?
My dough didn't rise either.
Yes, maybe your starter wasn’t active or your dough was very wet. Hold back some water when making the dough 😃
Not sure if i understand the 1 week old discard usage. Do you feed the discard during the week in the fridge? Discard from all previous days added to this mixture? feed before use? Or not at all? Is discard still active after week? Do you add discard to jar and store in fridge when starter has peaked? Or when starter has sunk and is hungry? Loads of questions sorry. Hope you can explain this procedure. Liking videos and recipes alot. Keep up great work. Thanks.
I believe it's unfed discard. This is so as she also uses active starter.
my sourdough did not rise in the fridge like it is shown in the video. I had to let it rise in room temperature.
What is Baking temperature?
230C or 450F 😊
Fed or unfed discard?
Unfed discard 😊
Hi i want to ask what is sourdough discard? Is it same with active start (levain) ? Thank you in advance
Hi Reinal ☺️ sourdough discard is the excess starter that you remove from the container when feeding your starter 😊
Looks amazing! Instead of discard, could we use active starter? Thanks
Yes 👍😃
Really wet. Doesn’t work
mine is really wet
Sorry, but this recipe gives a dough that turns out way too wet. Had to add flour to make it work. The baking parchment prevents a nice crust at the bottom.
parchment doesn't prevent crust formation. you just need to peel it off immediately after baking and leave it on cooling rack for a nice crust throughout. Leaving the parchment on, causes steam formation which makes the base soggy
Your discard looks like my starter 😭
Must the dough rest overnight in the fridge? Can I rest for 4.5 hours at room temperature and bake on the same day?
Curious if you tried same day bake?
Why don't I see the recipe?
Hi Naomi - you can see the recipe in my video (ingredients and procedure) 😊
@@fildankitchen okay thank you, then I will grab a pen and paper and replay and pause, write down etc. Thx was hoping for a written recipe
You can now find the list of ingredients on the description box or 130g sourdough discard (100% hydration)
140g water
6g fine sea salt
15g olive oil
200g bread flour
Can you the auto translation in the description get worse? It is barely readable in dutch, the way it is translated, it basically tells me to throw the sourdough. I still don't get why RUclips automatically translates so much and doesn'tallow people to disable it...
The last sentence literally translates to throw the focaccia away...
almost an entire minute of the video was watching you dump the sourdough in the bowl.