Sourdough Focaccia Recipe
How to make sourdough focaccia with discard is here! Make garlic or rosemary with olive oil. 2 versions, gluten free focaccia and regular.
Servings: 12
Equipment
- 1 Bowl
- 1 casserole dish
Ingredients
- 4 c all purpose flour unbleached, white
- 1 c sourdough starter ready and ripe to use
- 1.5 c water warm
- 1/4 c olive oil or more depending on coverage
- 2 tsp salt or more for top
- rosemary and thyme sprinkle for top or in dough, optional
Instructions
- In a bowl combine the active sourdough discard, water, and olive oil. Mix well. Add the flour (make sure you spoon into your cup instead of scooping up with the measuring up) salt, and any diced up dried herbs you'd like into the bowl. Mix until dough is combined but still will be a bit dry.
- Knead dough for 10 or so minutes, until it becomes smooth and is elastic in nature. Cover bowl with a damp towel, and let is rise in a room temperature/slightly warm area for 1-2 hours, or until it has doubled in size. (if in colder months you can set bowl in oven with just the light on to get a steady slightly warm temp.)
- Preheat your oven to 425 degrees F. Grease a baking sheet or large casserole dish with olive oil. Turn the dough out onto the sheet, and use your hands to press it out into a flat, even piece that is the same thickness all the way across. Stick fingers into top to dimple the dough
- Drizzle the top dough with additional olive oil, and sprinkle with coarse salt and any other additional herbs or garlic powder you'd like for flavor.
- Bake for 20-23 minutes, or until it is golden brown and cooked through. Allow to cool for a few minutes before slicing and serving.
Video
Nutrition
Serving: 1oz | Calories: 307kcal | Carbohydrates: 51g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 585mg | Potassium: 66mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 11mg | Iron: 1mg