Description
This sourdough focaccia is soft, fluffy, and crispy on the outside, making it the perfect bread to serve warm with olive oil and fresh herbs.
Ingredients
Scale
- 1 ¼ cups warm water (115ºF)
- 1 packet instant yeast
- 1 tablespoon honey
- 1 cup sourdough discard (room temperature)
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
Instructions
- Pour the water into a large bowl. The water temperature should be 115ºF. Sprinkle yeast over warm water and let rest for 3 minutes. It should be slightly frothy.
- Add the honey and sourdough discard to the yeast mixture. Use a whisk to mix. Then add the flour and salt. Mix until a damp, shaggy dough forms. Then cover with plastic wrap and let it rest for 15 minutes.
- The dough will be very wet, so have a small bowl of oil or cooking spray nearby to coat your fingertips. Pull up one side of the dough, stretch it out, then fold it over the top of the dough. Turn the bowl slightly and do another stretch out and fold. Continue to do this 12 times around the dough ball, turning the bowl each time to go all the way around. Then turn the dough ball over. Cover and let rest for 15 minutes.
- Do this 3 more times with a 15 minute rest in between each stretch and fold (for a total of 4 times). The dough will get a little stretchier each time and not be quite so sticky. After the 4th stretch and fold, cover the bowl and let it rest for 1 hour for the first rise.
- Pour the olive oil into a 9×13″ baking pan. Part way through baking, you’ll need to remove the focaccia from the pan and place it directly on the oven racks to continue baking. You can also fold a piece of high temperature parchment paper and place it on the bottom of the pan so you can pull up after baking to remove the bread.
- Place the dough in the prepared pan, then turn the dough over. Stretch it out slightly, but as it does the last rise it will spread and mostly fill the pan. To start the second rise, cover and let the dough rest for 1 to 1 ½ hours in a warm place until puffy with a few bubbles on top.
- Heat oven to 475ºF. Place the rack second layer from the bottom. Press your fingers into the dough to dimple it. Sprinkle with sea salt. Bake in the preheated oven for 15 minutes. Then remove the focaccia from the pan and place directly on the lowest oven rack. Turn off the oven, and let the bread bake for another 5-7 minutes.
- Let the bread cool slightly on a wire rack. Sprinkle with additional salt and fresh herbs. Serve while it is still warm and crispy. Focaccia is best served the day you make it.
Notes
- Ensure the water is at the correct temperature for the yeast to activate properly.
- This dough requires a bit of patience but yields a delightful focaccia.
- Experiment with toppings such as rosemary or olives for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg