Easy Sourdough Focaccia

Name: Easy Sourdough Focaccia
Prep time: 15 min
Cook time: 20 min
Total time: 6 h 35 min
Ingredients: ⅔ cup milk lukewarm (I used 2%) ((150 grams)); ⅓ cup + 1 ½ tablespoons sourdough discard (not older than 2-3 days) ((100 grams)); 1 teaspoon honey or granulated sugar; 2½ cups + 3 tablespoons all purpose or bread flour ((350 grams)); 2 tablespoons olive oil; 1 teaspoon salt; 2-3 tablespoons olive oil; 1 tablespoon chopped rosemary; ½-1 tablespoon coarse salt

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 395 minutes

Servings: 6

Author : Rosemary Molloy

sourdough focaccia

Ingredients

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⅔ cup milk lukewarm (I used 2%) ((150 grams))⅓ cup + 1 ½ tablespoons sourdough discard (not older than 2-3 days) ((100 grams))1 teaspoon honey or granulated sugar2½ cups + 3 tablespoons all purpose or bread flour ((350 grams))2 tablespoons olive oil1 teaspoon salt2-3 tablespoons olive oil1 tablespoon chopped rosemary½-1 tablespoon coarse salt

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Instructions

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Step 1

In a large bowl or stand up mixer add the milk, sugar and sourdough discard, mix with a whisk to combine.

Step 2

Add the flour and olive oil and knead for a few minutes then add the salt, continue to knead for a couple of minutes.

Step 3

Move the dough to a flat surface and form into a compact ball. Place in a lightly oiled bowl, turning the dough to lightly cover in the oil. Cover the bowl and let rise in a warm draft free area for approximately 5-6 hours or until doubled in bulk.

Step 4

Move the dough to a lightly oiled 9 ½-10 inch (24 cm) pizza pan, cookie sheet or even a cast iron skillet. Gently stretch the dough to fill the pan, cover and let rise in a warm draft free area for 1 hour just until it is slightly puffy.

Step 5

Pre-heat oven 375F (190C).

Step 6

Make indentations with your fingers in the dough, then drizzle with the olive oil, chopped rosemary and coarse salt. Bake for approximately 15-20 minutes or until golden. Once baked drizzle with more olive oil if desired. Serve warm.