Description
A foolproof, high-hydration sourdough focaccia recipe that uses discard for flavor and instant yeast for convenience. This interactive, therapeutic bread features a crispy, oil-fried bottom and airy, dimpled top.
Ingredients
Scale
- 450g (3 ½ cups) Bread Flour
- 360g (1 ½ cups + 2 tablespoons) Lukewarm Water
- 150g (about 1 cup) Sourdough Discard
- 2 teaspoons Instant Yeast
- 10g (1 ½ teaspoons) Fine Sea Salt or Kosher Salt
- ½ cup (120ml) Extra Virgin Olive Oil
- Fleur de Sel or Flaky Sea Salt for topping
- Fresh Rosemary, chopped or whole sprigs
- 2 cloves Garlic, thinly sliced
- Optional: Cherry tomatoes, olives, caramelized onions
Instructions
- In a stand mixer bowl or large mixing bowl, combine flour, salt, sourdough discard, water, and instant yeast.
- Mix on low speed for 2 minutes until combined, then increase to medium-low and mix for 5-7 minutes until the dough is sticky and shaggy. Do not add more flour.
- Let the dough rest at room temperature for 2-4 hours. Every 30 minutes, perform a ‘stretch and fold’ by wetting hands, stretching the dough, and folding it over the center. Repeat 3-4 times.
- After the final fold, cover the bowl with plastic wrap and let it sit until puffy and jiggly with bubbles on the surface.
- Generously pour ¼ cup olive oil into a 9×13 inch metal baking pan. Swirl to coat bottom and sides, then sprinkle with a little flour and tap out excess.
- Scrape the sticky dough into the pan. Wet hands and gently press/stretch dough toward corners. Let rest for 10 minutes to relax gluten, then stretch again if needed.
- Let the dough rise in the pan for another 30-45 minutes until puffy.
- Wet fingertips and press them deeply into the dough all over to create dimples, going to the bottom of the pan.
- Drizzle remaining ¼ cup olive oil over the top, ensuring it pools in the dimples. Sprinkle with rosemary, garlic slices, and flaky sea salt.
- Bake at 425°F (220°C) for 25-30 minutes until deep golden brown on top and bottom. Tent with foil if browning too fast.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Cool for at least 15 minutes before slicing into squares.
Notes
The dough should be very sticky; do not add extra flour. Use a kitchen scale for accuracy. Ensure the oven is fully preheated. Thinly slice garlic to prevent burning. The bread is best served warm but improves on day 2.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/1
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: sourdough focaccia, sourdough discard, homemade bread, easy focaccia, weekend baking, olive oil bread, Italian bread