Fresh-Milled Sourdough Discard Focaccia
Soft, bubbly, and fluffy. Delicious focaccia to use up your discard and have a fun time doing so.
Equipment
- large bowl
- 9X13 pan or a metal baking sheet
Ingredients
- 500 grams fresh-milled flour I used hard white wheat
- 100 grams sourdough discard
- 400 grams warm water
- 2.5 tsp instant yeast
- 10 grams salt
- 2 TBSP olive oil
Topping
- 1 tsp flaky salt
- 2 TBSP olive oil
- 4 sprigs of rosemary
- 1 tsp oregano
- 2-3 cloves minced garlic
- 2 TBSP Grated parmesan
Instructions
- In a large bowl, combine the discard, olive oil and water.
- Next, add the dry ingredients, flour, yeast and salt. Mix until all the dry ingredients are fully incorporated. The dough will be sticky.
- Cover the dough and let it rest for about 30 minutes.
- Time to stretch and fold! Gently lift a section of the dough and stretch as far as you can without ripping, turn the bowl and repeat all the way around.
- Next, flip over the dough with the seam facing up, create a smooth dough ball while creating some tension without ripping the dough. Cover and rest for 30 minutes.
- Do another round of stretch and folds, cover and let rest until it doubles in size, about 45 minutes to an hour.
- Once the dough has doubled in size, line your baking sheet with parchment and pour 2 TBSP of olive oil into the pan. Spread evenly on the pan.
- Release the dough from the bowl and place it on the pan. Flatten the dough slightly, forming it into a loaf shape and tuck in the ends.
- Cover the dough and let it rise until the dough takes up the baking dish. about 1 hour.
- Once the dough has filled the pan, preheat your oven to 425℉.
- Drizzle the olive oil on top of the dough, dimple the dough gently and make sure not to do to much or you will deflate the bubbles.
- Sprinkle your desired toppings on the focaccia
- Bake the focaccia at 425℉ for 18 to 23 minutes, or until golden brown.
- Let your focaccia cool and then enjoy!
Notes
- You can store your focaccia in an airtight container for up to 3 days.
- Or freeze in a freezer-safe bag or container for up to 3 months.