Description
Delightful sourdough discard focaccia featuring a golden-brown crust and airy texture, perfect as a side or appetizer.
Ingredients
- 500 grams (4 cups + 3 tablespoons) bread flour
- 450 grams (1 ¾ cups + 2 tablespoons) warm water
- 100 grams (½ cup) sourdough starter discard
- 10 grams (2 ½ teaspoons) kosher salt
- 6 tablespoons extra virgin olive oil (divided)
- Fresh or dried herbs for topping
Instructions
- In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt. Mix until well combined; the dough will have a batter-like consistency.
- Cover the bowl and let it rest for 15 minutes.
- Wet your hands and grab one edge of the dough, pulling it up and over itself. Rotate the bowl 90 degrees and repeat this process up to 16 times around the bowl. Cover and rest for 15 minutes.
- Repeat this stretching and folding process 5 more times (6 sets total), resting for 15 minutes between each set.
- Add 2 tablespoons of olive oil to a clean bowl. Transfer the dough to the oiled bowl, ensuring it doesn’t stick to the sides. Brush oil on top, cover, and let rise for about 4 hours until doubled in size.
- Line your baking pan with parchment paper and oil it with 2 tablespoons of olive oil.
- Gently transfer the dough to the prepared pan, spreading it out with your fingers. If it springs back, let it rest for 10 minutes and try again.
- Cover the dough and let it proof until puffy, about 2 hours.
- Preheat the oven to 375°F, oil your hands, and poke the dough all over to redistribute air bubbles.
- Drizzle the top of the focaccia with the remaining olive oil, sprinkle with salt and herbs.
- Bake for 25-30 minutes until golden brown.
- Cool in the pan for 10 minutes before removing and serving warm.
Notes
For variations, try adding garlic powder or finely grated Parmesan cheese to the dough, and experiment with different toppings.
