Description
A delicious and versatile focaccia made using sourdough discard, perfect for gatherings or as an afternoon snack.
Ingredients
- 452 grams water
- 7 grams instant yeast (1 packet)
- 42 grams honey (or cane sugar)
- 170 grams sourdough discard
- 540 grams bread flour
- 90 grams whole wheat flour
- 12 grams salt
- 112 grams olive oil (56 grams for the dough and 56 grams for the pan)
- 7 grams flaky sea salt
- Sliced tomatoes
- Fresh rosemary
- Sliced onions
- Ground pistachios
- Sliced lemons
- Olives
- Ground pepper
- Garlic
- Grapes
Instructions
- Mix the water, instant yeast, honey, and sourdough discard in a large bowl until no traces of the discard remain.
- Fold in the bread flour, whole wheat flour, and salt. Using a wooden spoon or your hands, mix until all the flour hydrates.
- Knead in olive oil until absorbed. The dough will feel less greasy as it absorbs the oil.
- Cover the bowl with plastic wrap and allow the dough to rest in a warm place for 15 minutes.
- Perform one set of stretch and folds: pick up the closest side of the dough, stretch it out without tearing, and fold it over itself. Rotate the bowl and repeat three more times.
- Cover again with plastic wrap and rest for another 15 minutes.
- Complete one more set of stretch and folds and cover the bowl.
- Allow the dough to rise at room temperature until doubled in size, approximately 30 to 45 minutes.
- Line your baking sheets and coat the bottoms with about 1 tablespoon of olive oil (14 grams).
- Once risen, divide the dough into two portions and transfer each to the prepared pans, covering them with plastic wrap for another 15 minutes.
- After resting, stretch the dough to the edges of the pan and cover once more, allowing it to rise for an additional 20 minutes until bubbly.
- Pour about 1 tablespoon (14 grams) of olive oil over one portion of dough. Spread the oil using your palm and use your fingertips to dimple the surface.
- Sprinkle sea salt and arrange toppings on the dough.
- Bake for 25 to 30 minutes, or until golden brown.
- Transfer to a cooling rack and let it cool for 10 minutes before slicing.
Notes
Experiment with different toppings to find your favorite combinations. Focaccia is versatile and can adapt to seasonal ingredients.
