Description
A simple and delightful sourdough discard focaccia that is crisp, chewy, and easy to make, celebrating the joy of home baking.
Ingredients
- 500g all-purpose or bread flour
- 150g sourdough discard (unfed but bubbly)
- 350g lukewarm water
- 10g sea salt
- 2–4 tbsp olive oil (plus more for drizzling)
Instructions
- In a large bowl, mix together the flour, lukewarm water, sourdough discard, and sea salt until combined. Ensure no dry flour remains.
- Cover the mixture and let it rest for 30 minutes to allow the flour to fully hydrate.
- Perform 1-2 gentle stretch-and-folds to introduce air and develop the dough’s structure.
- Allow the dough to rise at room temperature for 4–6 hours, until bubbly and doubled in size.
- Transfer the risen dough into a heavily oiled pan. Cover again and let rest for 1–2 hours, or refrigerate overnight.
- Dimple the dough with oiled fingers and top with any optional seasonings.
- Bake in a preheated oven at 450°F (232°C) for about 25 minutes, or until the crust is golden brown.
- Allow to cool for at least 15 minutes before slicing and serving.
Notes
Use a kitchen scale for accurate measurements. Adjust rising times based on room temperature.
