Fluffy Sourdough Focaccia (Print Version)
# Ingredients:
→ Dough Base
01 -
10g kosher salt (2½ teaspoons), plus a pinch more for sprinkling
02 -
100g sourdough starter discard (½ cup), within 7 days old
03 -
450g warm water (1¾ cups + 2 tablespoons), between 80-90°F
04 -
500g bread flour (4 cups + 3 tablespoons)
→ Toppings & Oil
05 -
6 tablespoons extra virgin olive oil, separated
06 -
Herbs of your choice, fresh or dried
# Instructions:
01 -
Throw the bread flour, warm water, sourdough discard, and salt into a large bowl. Stir everything until it's unified—it'll be soupy. Cover up and let it sit for 15 minutes.
02 -
With damp fingers, lift the dough edge, stretch it, and fold it over. Turn the bowl a quarter turn, and repeat until you've done it about 16 times. Cover, let it chill out for 15 minutes, and repeat the whole stretch-fold routine five more times (making 6 sets, resting 15 minutes each).
03 -
Grab a fresh clean bowl, drizzle in 2 tablespoons of olive oil. Put the dough in, roll it around to coat, and cover it up. Let it sit in a warmish spot until it has doubled in size, around 4 hours at 75°F.
04 -
Line a baking pan with parchment paper and splash 2 tablespoons olive oil over it. Slide the dough in, then push it gently toward the edges. If it's being stubborn, don’t force it—rest for 10 minutes and go again.
05 -
Cover the pan and wait for the dough to puff up, which takes about 2 hours. For a sharper flavor, let it chill in the fridge overnight, then proof at room temp for another 2-4 hours before baking.
06 -
Set your oven to 375°F. Press oily fingers into the dough to make dimples, drizzle on the last 2 tablespoons of oil, and sprinkle your salt and herbs. Pop it in the oven for about 25-30 minutes, until golden brown. Let it cool for 10 minutes before slicing.
# Notes:
01 -
You can prep it in one day or ferment it overnight for extra flavor.
02 -
Store extras in an airtight container at room temp for 2 days or freeze for 3 months.