Sourdough Discard Focaccia
This sourdough discard focaccia is soft, fluffy, and delicious! The sourdough discard gives this focaccia a perfectly tangy flavor that is absolutely irresistible!
Equipment
- Food scale
- Stand mixer
Ingredients
- 220 grams Bread flour
- 220 grams All purpose flour
- 120 grams Sourdough starter discard equal parts flour and water
- 315 grams Warm water at least room temp, but not hot
- 7 grams Rapid rise yeast 1 packet
- 8 grams Salt
- 5 Tablespoons Olive oil, divided
- 2 Tablespoons Herbs and seasonings of your choice For this one I used rosemary, thyme, garlic, and basil
Instructions
- Combine your flours in the bowl of your stand mixer.
- To separate sides of the mixing bowl, add your yeast and salt. Try not to let them touch.
- Use a paddle attachment on your mixer to combine these dry ingredients.
- Still using the paddle attachment on low-medium speed, slowly pour in your water, sourdough discard, and 2 tablespoons of olive oil.
- Mix until the ingredients are barely combined to form a very shaggy dough. You just want to make sure there's no flour or other ingredients left on the bottom of the bowl.
- When your dough gets to this point switch to the bread hook attachment on your stand mixer.
- Mix on low-medium speed for 5 minutes. I use speed 4. Your dough should be very sticky and smooth, almost runny.
- Transfer to a large, well-oiled bowl using oiled hands or a dough scraper.
- Cover loosely with plastic wrap and leave out at room temperature for about one hour or until doubled in size.
- Use 1 Tablespoon of olive oil to grease the pan you intend to use for baking. Be sure you get all the way up the sides.
- With oiled hands and a bench scraper tip your dough out of the bowl and into your pan.
- Even out the dough a little so that there is equal space on each side. Don't worry if your dough doesn't touch the edges of your pan. It will after it rises a second time!
- Lightly cover your dough with greased plastic wrap and leave at room temperature for one hour or until dough has doubled in size again.
- Once this stage is complete, place your covered dough in the refrigerator for at least 8 hours, preferably overnight. The longer you leave your dough in the fridge the more sourdough flavor you will taste.
- When you are ready to bake your focaccia preheat the oven at 425 F for 20 minutes.
- While the oven is heating pour 2 tablespoons of olive oil on top of your dough and use your fingers to poke the dough to create dimples.
- Next, sprinkle your herbs on top of the dough and use your fingers to press the herbs into the dough/dimples.
- Bake at 425 F for 10-13 minutes if using a sheet pan 12-15 minutes if using a 9x13 15-20 minutes if using 9x9 Or until golden brown and a toothpick comes out clean.