sourdough discard focaccia

Step 1

in a medium to large bowl, mix all flours together. slowly add the water, mixing with a rubber spatula, making sure to incorporate the water into the flour well, stopping when all the flour is hydrated. let sit, covered, for 30-60 minutes.

Step 2

sprinkle salt evenly over autolysed dough, and pour additional water over the salt to encourage absorption. incorporate gently by folding dough over a 2-3 times.

Step 3

then, measure out discard starter (room temp or from fridge), and add to bowl. this is a very wet dough. mix using rubaud or slap and fold method until well incorporated, for about 6-7 minutes.

Step 4

this dough needs an overnight bulk rise at room temperature of about 10 - 12 hours, until the dough is doubled and bubbly, with 2 stretch and folds in the first 2 hours. i usually do one stretch and fold 30 min after mixing, and then another 30 minutes after that.

Step 5

preheat oven to 500°F. this takes a while for my oven so i usually do it 30-45 minutes before i plan to bake. at this point the dough should be jiggly and bubbly!

Step 6

generously oil the bottom of a metal pan (whatever size pan you prefer or have. see notes for recommendations. these photos show a 9x13.)

Step 7

turn the dough out carefully onto the greased pan.

Step 8

using your fingers or knuckles, gently stretch the dough to the shape of the pan, until about 1/2 inch thick, dimpling the dough in the process.

Step 9

top with any other toppings that suits your fancy: a head of roasted garlic, a couple sprigs of rosemary, a handful of zataar, grapes.

Step 10

sprinkle coarse salt and drizzle olive oil, to taste on top of dimpled dough.

Step 11

let rest for 5 minutes.

Step 12

bake at 500°F for 15 - 20 minutes, or until the top becomes golden brown.

Step 13

let cool on rack for 5 minutes. enjoy while warm or at room temperature, on its own or with a meal.