Sourdough Discard Focaccia

Ingredients

• 240 grams (~1 cup) sourdough discard

• 390 grams (1.5 cups + 2 Tablespoons) warm water (100-110ºF)

• 8 grams (2 teaspoons) instant yeast

• 10 grams (1.5 teaspoons) salt

• 550 grams (3.5 cups) all-purpose flour

• 80 grams (60g) olive oil

• flaky sea salt, to taste

Instructions

1. In a large bowl, combine the sourdough discard, warm water, yeast, and salt. Add the flour and mix together until a dough forms. Cover the bowl with a kitchen towel or plastic wrap and set in a warm place for 15 minutes.

2. After 15 minutes, take the cover off the bowl. Get your hands wet and perform one set of stretch and folds; 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. Pour 50 grams of olive oil into the bottom of a non-stick, metal 9 by 13 inch baking pan. Cover the entire bottom of the pan.

4. 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. Preheat the oven to 450ºF. Once the focaccia dough has once again doubled in size, pour 30 grams 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. Sprinkle with flaky sea salt or any desired toppings and bake for 25 minutes in the preheated oven.