Easy Sourdough Focaccia
No need to throw away that Sourdough discard, use it to make this Easy Sourdough Focaccia. Simple and so good.
Ingredients
- ⅔ cup milk lukewarm (I used 2%) (150 grams)
- ⅓ cup + 1 ½ tablespoons sourdough discard (not older than 2-3 days) (100 grams)
- 1 teaspoon honey or granulated sugar
- 2½ cups + 3 tablespoons all purpose or bread flour (350 grams)
- 2 tablespoons olive oil
- 1 teaspoon salt
Extras
- 2-3 tablespoons olive oil
- 1 tablespoon chopped rosemary
- ½-1 tablespoon coarse salt
Instructions
- In a large bowl or stand up mixer add the milk, sugar and sourdough discard, mix with a whisk to combine.
- Add the flour and olive oil and knead for a few minutes then add the salt, continue to knead for a couple of minutes.
- Move the dough to a flat surface and form into a compact ball. Place in a lightly oiled bowl, turning the dough to lightly cover in the oil. Cover the bowl and let rise in a warm draft free area for approximately 5-6 hours or until doubled in bulk.
- Move the dough to a lightly oiled 9 ½-10 inch (24 cm) pizza pan, cookie sheet or even a cast iron skillet. Gently stretch the dough to fill the pan, cover and let rise in a warm draft free area for 1 hour just until it is slightly puffy.
- Pre-heat oven 375F (190C).
- Make indentations with your fingers in the dough, then drizzle with the olive oil, chopped rosemary and coarse salt. Bake for approximately 15-20 minutes or until golden. Once baked drizzle with more olive oil if desired. Serve warm.
Notes
If you find the dough is too wet then add a little more flour (1 tablespoon at a time). Too dry then add a little more milk. This can also be made with half milk and half water.
Nutrition
Calories: 302kcalCarbohydrates: 45gProtein: 7gFat: 10gSaturated Fat: 2gTrans Fat: 1gCholesterol: 2mgSodium: 983mgPotassium: 96mgFiber: 2gSugar: 2gVitamin A: 37IUVitamin C: 1mgCalcium: 44mgIron: 3mg
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