Sourdough Discard Focaccia
This sourdough discard focaccia has a light, airy interior with a crispy golden crust and just a hint of tang from the starter. Thanks to the addition of instant yeast, it can be ready the same day.
Ingredients
- 1⅔ cups lukewarm water
- ½ tablespoon honey
- ¾ cups sourdough discard starter
- 2½ tablespoons olive oil
- 3½ cups bread flour
- 2 teaspoons instant yeast
- 1½ teaspoons salt
Extras
- Olive oil
- flaky salt
- dry oregano
- black pepper
Instructions
- In a large mixing bowl add water, honey, starter and olive oil and stir together to combine.
- Add flour, yeast and salt and mix together with a wooden spoon or by hand until all the flour is incorporated. It will feel wet and sticky.
- Cover the dough and let it rest for 30 minutes then start the stretch and fold process.
- Grab one side of the dough and pull it up, gently stretch it up and fold it over the rest of the dough. Rotate the bowl ¼ of the way and repeat the steps. Repeat the process for the remaining three sides of the bowl. This counts for 1 set of stretch and folds. Repeat the whole set every 15 minutes for 1 hour.
- After 1 hour, cover the bowl and let the dough rest for about 1 hour or until the dough has doubled in size. Or let it rest overnight in the fridge up to 24h.
- While the dough is rising, prepare the baking dish. Line a 9x13 inch baking dish with parchment paper to prevent the dough from sticking and pour a generous amount of olive oil to cover the whole bottom of the dish.
- When the dough has doubled in size, transfer it to the prepared dish and let it rest again until doubled in size. Between 1-3 hours.
- Pre-heat the oven to 450℉ (230℃).
- When the dough has doubled in size drizzle about 3 tablespoons of olive oil over the top of the dough. Make dimples in the dough and gently stretch it to fill the whole baking dish.
- Sprinkle flaky salt, oregano and black pepper on top.
- Bake for approximately 30 minutes or until golden brown. transfer the focaccia onto a cooling rack for 5 minutes. Serve warm, cut into slices. Enjoy!
Notes
Store leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, warm it in the oven at 350°F for a few minutes until the crust crisps back up.
Focaccia can also be frozen for up to 3 months. Wrap tightly and thaw at room temperature before reheating.
Nutrition
Calories: 200kcalCarbohydrates: 34gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 353mgPotassium: 67mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 0.01mgCalcium: 9mgIron: 0.5mg
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