Sourdough Discard Cinnamon Focaccia
A sweet and fluffy sourdough discard cinnamon focaccia that fills your kitchen with the irresistible aroma of fresh bread and cinnamon. Perfect for breakfast or dessert, this recipe is an eco-friendly way to use sourdough discard while creating a delicious artisan bread.
Ingredients
- 3 cups bread flour
- 1 cup sourdough discard
- 1 teaspoon ground cinnamon
- 2 tablespoons olive oil plus extra for brushing
- 1 teaspoon salt
- 1 cup warm water
- 1 tablespoon honey optional
Instructions
Prepare the Dough:
- In a large bowl, mix sourdough discard, warm water, and honey (if using) until combined. Add bread flour, cinnamon, and salt. Knead until the dough is smooth and elastic.
Proof the Dough:
- Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
Shape the Dough:
- Punch down the dough to release air. Transfer to a parchment-lined baking sheet and stretch into a rectangle. Use your fingers to create dimples in the dough.
Bake the Focaccia:
- Preheat the oven to 400°F (200°C). Brush the dough with olive oil and sprinkle with additional cinnamon if desired. Bake for 20-25 minutes or until golden brown.
Cool and Serve:
- Allow the focaccia to cool slightly before slicing. Enjoy warm or at room temperature.
Notes
- For a sweeter focaccia, drizzle with honey or maple syrup before serving.
- Experiment with toppings like chopped nuts, dried fruit, or a cinnamon-sugar mixture for added flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.