sourdough discard focaccia
simple, unfussy, forgiving, and utterly delicious. this basic focaccia recipe can be enjoyed as is or dressed up with toppings.
formula
dough formula
- 180 g king arthur all purpose flour
- 60 g king arthur bread flour
- 60 g einkorn flour
- 234 g water, 90-95°F
- 7 g sea salt
- 60 g sourdough starter discard
- 6 g additional water (optional)
to top
- 4 g coarse salt
- 9 g extra virgin olive oil (perhaps more to drizzle)
method
9 pm: autolyse
- in a medium to large bowl, mix all flours together. slowly add the water, mixing with a rubber spatula, making sure to incorporate the water into the flour well, stopping when all the flour is hydrated. let sit, covered, for 30-60 minutes.
9:50 pm: mix
- sprinkle salt evenly over autolysed dough, and pour additional water over the salt to encourage absorption. incorporate gently by folding dough over a 2-3 times.
- then, measure out discard starter (room temp or from fridge), and add to bowl. this is a very wet dough. mix using rubaud or slap and fold method until well incorporated, for about 6-7 minutes.
10 pm: bulk fermentation
- this dough needs an overnight bulk rise at room temperature of about 10 - 12 hours, until the dough is doubled and bubbly, with 2 stretch and folds in the first 2 hours. i usually do one stretch and fold 30 min after mixing, and then another 30 minutes after that.
[next morning] 9:30 am: preheat
- preheat oven to 500°F. this takes a while for my oven so i usually do it 30-45 minutes before i plan to bake. at this point the dough should be jiggly and bubbly!
10 am: shape
- generously oil the bottom of a metal pan (whatever size pan you prefer or have. see notes for recommendations. these photos show a 9x13.)
- turn the dough out carefully onto the greased pan.
- using your fingers or knuckles, gently stretch the dough to the shape of the pan, until about 1/2 inch thick, dimpling the dough in the process.
10:04 am: top
- top with any other toppings that suits your fancy: a head of roasted garlic, a couple sprigs of rosemary, a handful of zataar, grapes.
- sprinkle coarse salt and drizzle olive oil, to taste on top of dimpled dough.
- let rest for 5 minutes.
10:10 am: bake
- bake at 500°F for 15 - 20 minutes, or until the top becomes golden brown.
10:30 am: slice & enjoy
- let cool on rack for 5 minutes. enjoy while warm or at room temperature, on its own or with a meal.