Sourdough Foccacia - Same Day Recipe (Works with Sourdough Discard aswell)

Sourdough Foccacia - Same Day Recipe

We make this recipe at work all the time and it works great for a same day recipe and with discard sourdough. If you want to cold proof the bread, you might want to use a fresh levain or get it straight to the fridge after mixing the dough. Enjoy the video!

Recipe for one bread (close to 1000g total):
500g flour
380g water
150g sourdough levain (Discard works too)
12g salt
15g olive oil

Toppings in this case
Rosemary
Salt
Olives
Cherry tomatoes

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[SimpleSourdough]

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[melloman]

I’m here for the “I tried it and it was awesome” comments. I’m also here for the “I did it this way and changed this and added this and I think you need to change blah blah blah” comments 😂. Keep up the great content! 🤘🏻

[charbertolahmahnz]

The thud when you let it drop was so satisfying

[celiamiranda]

This is my go-to recipe. I make it all the time.

[syakiraalthigah]

Your recipe is my favorite, and every person that i gave loved it! Thankyou so much 🎉

[annettereed]

I'm feeding my first starter and of course did it incorrectly. In fixing it I ended up with several cups of discard. This looks like a yummy way to use it.

[andreaturno]

Interesting. I do focaccia in one day too but refresh the starter first to completely avoid any sower component (start in the morning and ready backed before dinner). I do not use the mixer to work on the dough. I just do a few manual folding during the first 2h before moving to the tray, and this is where I add a tiny amount of oil to avoid the stickiness (no oil in the first mix). I also use flour with higher protein (around 12%) as I like more the structure and less water (70%). The rest is pretty much the same. Btw the result is not the traditional focaccia genovese, but rather close to pugliese (sorry I’m Italian and focaccia in my home country comes in different regional variations). Anyway I agree it is delicious and 4 of us consume the equivalent of what you have made in the video during dinner.

[marycarmengraham]

This is the best focaccia I've ever made. Thank you Chef. I only had to extend the baking time but it is absolutely fantastic. I will make more of your recipes.

[MissLittleTee]

23:00) Found the recipe I want to make in the morning.
23:30) Watched this video way too many times salivating.
0:00) Creeped back downstairs to move the mixer into the front room, so I can quietly start making the bread without waking anyone 😅

[WukongQA]

I'm surprised focaccia can be baked like a pie. In the sense that you can shift the dough immediately into the mold and just wait for proofing. It really was a revelation for me! Thank you ✊

[lwjar-md]

Excellent instructions. Thank you. 🙂

[nicholascotardo]

Hello! As an italian baker i ll say that there are many many kinds of focaccia :) this is a type.. goodjob

[Ashleyc]

Amazing to see such a wonderful result with no stretch or folds like the traditional method. My starter usually takes around 9 hours to reach its peak so I’m going to make this later and hopefully bake this evening. Such a fantastic easy simple method for sourdough Foccacia 😊

[stevej]

Made this today, came out great, added a few chopped up sun-dried tomatoes to the dough too.

[SimonOShahan]

Tried your recipe for my first adventure in sourdough focaccia and it turned out wonderfully. I’ll be browsing your videos for future adventures. Sourdough is almost unheard of here in Japan; super soft “hotel bread” is the most popular in bakeries. Supermarket bread isn’t worth bringing home for the dog.

[adaclemons]

I made two of them last night with my discard Sourdough. It was way passed its time to make Sourdough bread. I'm sew glad I found this recipe! Thanks for your video. ❤

[matthewmorgan]

Two excellent videos in quick succession 👍🏻🙌🏻
Fantastic sourdough Focaccia recipe and good choice of toppings 🤤
Thank you Peter and all at Simple Sourdough 🙏🏻

[nicolasmts]

Approved from Italy! Nice recipe Peter!

[leahrose]

Just put mine in the oven! Praying it comes out ok, I put garlic, rosemary, sweet peppers, a little marinated shallots and kosher salt on ours. I'm super intimidated by this but it was super fun! I think I only had to watch 99 times😂. However, love your channel! Blessings from my kitchen in Kentucky!!

[maheenkadhemi]

I did this last night being my first time, , it took way behind 3 hours to proof, but the taste was divine, so good