Apple and Cheese Sourdough Discard Focaccia (No Knead) #BreadBakers

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Apple and Cheese Sourdough Discard Focaccia is a no-knead focaccia with a chewy flavourful crumb and crispy crust. Loaded with cheese this savory apple focaccia goes well as a breakfast bread, or as a main meal. It is also perfect for parties with some mocktails, cocktails, or wine.

One of the easiest breads to make. It is a completely no-knead bread and uses sourdough discard. One can use the sourdough starter at any stage. I like to use my discard for such recipes. 

I have already made this bread a few times. Initially, I baked the bread with all-purpose flour and then slowly switched on to whole wheat flour. The texture changes a bit, but then I try to use less all-purpose flour in my kitchen.  

I do add some fresh rosemary to my focaccia most of the time. It adds a distinct flavor and really goes well with cheese and olive oil. 

Recipe process of no-knead Apple and Cheese Sourdough Discard Focaccia 

I call this lazy bread. When I started making this bread, I really wanted to use my sourdough discard and was in no mood to make something elaborate. Though I make sourdough bread like Spelt and Rye Breakfast Sourdough Bread, Rhubarb Strawberry Spiced Sourdough Bread, Vegan Sourdough Burger Buns, etc

So all I did was add the discard in the flour along with salt and water. Mix it evenly and let it sit for 2-4 hours for the yeast to get activated. After 4 hours or so, I stretched the dough every 30-60 minutes for 3-4 times. After this, I let it be on the counter overnight. If you have a very warm kitchen it is best to proof in the refrigerator.

The next morning, the dough should double or triple in size. Then you shape the dough as desired and let it proof again in the pan or boule for a minimum of 1 hour. I would say the more the better, one can go for 2-3 hours. 

Once done, top it up as required and bake in a preheated oven. You are done, the focaccia is beautifully baked with not much effort.

Ingredients and substitutions

Flour – I have used whole wheat flour. One can use plain or all-purpose flour or even bread flour. The texture with whole wheat flour would be a bit dense.

Sourdough starter – I am using 100 percent sourdough discard. One can use the starter at any stage though.

Apple – I am using normal red-eating apples here. One can use any type of apple, green or cooked apples.

Cheese – In the recipe, I am using cheddar cheese. At times I make a combination of cheddar and parmesan or cheddar and Swiss gruyere cheese. All goes well. 

Extra Virgin olive oil – used at the end to top the focaccia. 

Seasoning  & Herbs – Salt and rosemary are used as herbs for seasoning. I also added a bit of salt on the top for that extra flavor.

Can this be frozen?

Yes, the bread can be frozen. Slice it and freeze the slices. When required either thaw and warm it or directly warm it in the microwave. Whenever warming bread in a microwave keep some water on the side or else the bread will dry out and would be hard.

No-Knead Apple and Cheese Sourdough Discard Focaccia

No-Knead Apple and Cheese Sourdough Discard Focaccia is an easy sourdough discard vegan bread that has a chewy crumb and crispy crust.

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Course: Breakfast, Lunch, Main Course

Keyword: Bread, Sourdough, Sourdough Discard Recipes, Vegan

Prep Time: 1 hour hour 1 minute minute

Cook Time: 30 minutes minutes

Resting Time: 16 hours hours

Author: Renu Agrawal-Dongre

Equipment

• Bowls
• 9 inch Round Baking Tin
• Measuring Scale

Ingredients

Dough

• 400 grams Whole Wheat Flour Can be replaced with all-purpose/plain/ bread flour
• 100 grams Sourdough Discard
• 12 grams Salt
• 300 grams Water
• 1 tablespoon olive oil

Toppings and Additions

• 1 medium-sized apple 3/4th of it chopped into bite-size pieces, and the remaining into thin circular discs
• ½ cup Cheese cheddar cheese for adding in dough
• 2-3 tablespoon Cheese cheddar cheese for topping
• 1 tablespoon olive oil
• Salt A pinch of salt for topping – optional
• Rosemary Or any other herb for topping – optional

Instructions

Prepare the dough

• In a large bowl add the flour, water, sourdough discard, and salt.
  400 grams Whole Wheat Flour, 100 grams Sourdough Discard, 300 grams Water, 12 grams Salt
• Mix everything evenly.
  
• Grease a large bowl with olive oil and let the dough rest for 3-4 hours.
  1 tablespoon olive oil
  
• 
• Stretch and fold the dough
  
• After 4 hours, grab the dough from the base and stretch it upwards.
• Do this in all the 4 directions.
• After the stretches let the dough rest again for 30-40 minutes.
  
• Repeat the above 3 steps for a minimum of 3-4 times in intervals of 30-40 minutes.

Proofing the dough

• Let the dough proof overnight or for 12-16 hours. The more the better.
• Cover the dough with a clean kitchen towel or a cling wrap on the bowl.
• I am proofing it on the kitchen counter as I have a cold kitchen. If you have a warm kitchen, proof it in the refrigerator.
  
• Adding of toppings
• When you are ready to shape the focaccia, add the chopped apple and grated cheddar cheese.
  1 medium-sized apple, ½ cup Cheese
  
• Mix in the dough until it is well incorporated.

Shaping the focaccia

• Shape the focaccia in the desired pan.
  
• I have used a 9-inch round tin and at times a 9-inch square tray.
• Grease the tray with olive oil.
• Shape the dough into the tray and let it proof for 1-2 hours or until almost double.
• One can again proof the bread after shaping it in the refrigerator for a couple of hours.

Baking the focaccia

• Preheat the oven to 220 Deg C / 428 Deg F.
• Drizzle 1 tablespoon olive oil all over and poke it with your fingers.
  1 tablespoon olive oil
• Top it with grated cheese.
  2-3 tablespoon Cheese
  
• Top it up with apple slices and rosemary.
  1 medium-sized apple, Rosemary
  
• Sprinkle a pinch of salt.
  Salt
• Bake in a preheated oven for 30 minutes. At times it takes a bit longer. For me, it took a total of 40 minutes in a round tin and 30 minutes in a square tin.
• If you have a thermometer, the bread is done when the internal temperature of the bread is registered above 98 Deg C / 208.4 Deg F.
• Let the bread cool completely in the tin before serving.

Notes

All ovens are different, so do keep an eye on the bread after 25-30 minutes.
Baking time varies with changes in the baking tin size.

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Sharing this with

I am sharing this bread with our Bread Bakers group where I asked fellow bakers to make Bagels. Do check out the different Bagels from my dear blogger friends

• Gluten Free Oats & Apple Pancakes
• A Day in the Life on the Farm: Apple Fritter Bread
• Karen’s Kitchen Stories: Apple Babka
• Cook with Renu: Apple and Cheese Sourdough Discard Focaccia (No Knead)
• A Messy Kitchen: Apple Rosemary Braid
• Magical Ingredients: Caramel Apple Naan
• Palatable Pastime: Apple Butter Dinner Rolls
• Zesty South Indian Kitchen: Sourdough Apple loaf

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