Sourdough Discard Focaccia

Yield: 1 9x13" pan / 12 servings

Category: Breads

Cuisine: Italian

Reference: Amy Bakes Bread

Sourdough Discard Focaccia Bread

Ingredients

• 240g Sourdough discard
• 390g Water, warm (100ºF)
• 2 tsp Instant yeast
• 1½ tsp Salt
• 550g Bread flour
• 80g Olive oil
• Flaky sea salt

Steps

1. Mix Dough: To a large bowl, add 240g sourdough discard and warm 390g water. Sprinkle 2 tsp instant yeast on top of the water. Add 1½ tsp salt and 550g bread flour to the dough and mix together until a dough forms. Cover the bowl with a kitchen towel and set in a warm place for 15 minutes.
2. Stretch and Folds (3 sets over 45 minutes): After 15 minutes, take the cover off the bowl. Get your hand wet and perform one set of stretch and folds. To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach down to the bottom of the bowl of dough and pull the dough up and over the top of the dough. Turn the bowl 1/4 turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more 1/4 turn with stretching and folding the dough. Cover and set aside for 15 minutes. After 15 minutes, repeat the sets of stretch and folds. Cover and set aside for another 15 minutes. Repeat a 3rd set of stretch and folds. Cover and let rise for another half hour or until doubled in size.
3. Prepare the Pan: Pour 50g of olive oil from the total 80g olive oil into the bottom of a non-stick, metal 9 by 13 inch baking pan. Cover the entire bottom of the pan. You can add a little extra oil if desired. If your pan has issues with dough sticking, put some parchment paper down first. Add the oil on top of the parchment paper and the dough on top of that.
4. Proof Dough: Once the dough has doubled in size, dump the risen focaccia dough into the pan. Gently spread it out to fill the entire pan. Cover with a kitchen towel and let rise for about an hour.
5. Dimple and Bake: Preheat the oven to 232°C (450°F). Once the focaccia dough has once again doubled in size, pour the remaining 30g of 80g olive oil on top of the dough. Take your fingers and gently dimple the dough, being careful not to press all the air out of the dough. This focaccia dough will be very jiggly and aerated. Sprinkle with flaky sea salt or any desired toppings and bake for 25 minutes in the preheated oven.