You can always pop out back in to the 500 degree oven on a pizza stone (mine lives in my oven) to crisp up the bottom – takes about 2 or 3 minutes. I made this last night and baked this morning after liberally smothinger with fresh thyme, garlic and olive oil. I just wanted to be sure. Update: I say 443 grams of starter in the video, but the correct amount is 143 grams I am showing you how to make a simple #sourdough #focaccia. Using a mother dough gives the taste an edge commercial yeast just can't achieve. I was able to find it with your Search function but it would be a shame if more people could not easily find this recipe. Add comma separated list of ingredients to exclude from recipe. The olive oil goodness and variety of topping options make it infinitely interesting. In my oven, it only takes 20 minutes - 25 was too long. An Easy Sourdough Pizza Recipe with Sourdough. i usually do one stretch and fold 30 min after mixing, and then another 30 minutes after that. I haven’t tried myself, but for a 24 hour time frame, I would recommend a bulk rise in the fridge. see notes for recommendations. The first thing you will need to do to get started on this sourdough focaccia recipe is to create a sponge using the sourdough starter, warm water, olive oil, honey, and flour. I found this one. incorporate gently by folding dough over a 2-3 times. easy vegan sourdough discard zucchini fritters, https://www.foodispersonal.net/sourdough-discard-foacaccia/. I was looking for new recipes to use my sourdough starter discard & saw this. Hi Alyssa, thank you for this great question — I haven’t tested it myself but I am pretty confident it would still work! Thank you so much for sharing the pro-tip Cathy! Discard fed yesterday works well, 2nd day post feed was a failure for me. Followed it as instructed and as per photos!! Delicious and so simple to make! This focaccia was delicious! Cut off the top of the head of garlic. Congrats! I had to go and search my saved link to get here. One of my favorite things to do is save my sourdough starter discard through the week in the refrigerator. What an amazing flavor combo. I am pretty chuffed my sourdough starter is still going and I seem to have found my rhythm. Would love to share my pictures but not sure how to! bake at 500°F for 15 – 20 minutes, or until the top becomes golden brown. I’ve updated the recipe to clarify, appreciate the feedback. Or still leave on the counter? Thanks. Find a cracker recipe and add 120 grams of sourdough starter, or about half a cup. 500g (4 cups) white bread flour (strong flour) (see notes for substitutes) 100g (1/2 cup) recently fed sourdough … Transfer dough to a work surface and knead by hand for 5 minutes. To compensate for the added ingredient, reduce the recipe’s flour and water by 60 grams each, or about 1/2 cup flour and 1/4 cup water. Drizzle olive oil on top before serving. Percent Daily Values are based on a 2,000 calorie diet. Sourdough focaccia is very easy, but be sure to account for the rise times! Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours. some days i want making bread to feel like this too, and on those days i make focaccia. Would I be able to make this bread or will it require additional yeast? The recipe is simple and can be customized in so many ways. Who doesn't love foccacia?? You can use up sourdough discard in your usual favorite flatbread recipe too, and here’s how: Step 1 – Add sourdough discard to your recipe when you are combining the flour and water ingredients. With the parchment paper I can just lift it out onto my cutting board. Remove and let … 4.7 out of 5 stars 732 Reviews. Great question Erin! Thank you so very much for sharing those kind words! If you give this a try, I’d love to hear how it turns out for you! let sit, covered, for 30-60 minutes. Two days (or more) before you want to start the process, feed your starter each day, 60 grams each of flour and water, discarding about 30 grams … The overnight bulk fermentation is done on the counter, at room temperature. It’s so forgiving and so fantastic that I can make it with dregsy, hoochy starter that hasn’t even been fed for a whole week, straight out of the fridge and I still get a wonderful result. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The flavor is wonderful and I got lots of nice little bubbles. i use a pan where the dough doesn’t quite reach the edges and get a thinner focaccia i personally really enjoy. Allrecipes is part of the Meredith Food Group. I did make alterations as noted on my Blog with a link to this recipe. a 10×10 inch brownie-ish or cake pan for this quantity of dough will give you a focaccia that just fills the crevices. Does this recipe work well as the base for a Sicilian or grandma-slice style pizza? please adjust amount of water in final dough to account for your starter’s hydration. Knead dough in the mixer for 5 minutes. this takes a while for my oven so i usually do it 30-45 minutes before i plan to bake. I’ve used a couple of recipes but love this because it’s using the discard. I also found the limit to my discard’s viability which I posted in another piece. Score and cover with a cloth. Thank you so much for sharing, Erica, you’re a star! If you give it a try you’ll have to let me know , Your email address will not be published. When looking at your blog for this recipe, I did not see it under Sourdough or Discard categories. My starter isn’t ready yet and i’ve been storing the discard the fridge. non-stick skillet over medium heat add 1 teaspoon sesame oil It’s almost too good to be true, but my gorgeous focaccia are right in front of me as evidence!! Roll the dough into an oval about 9x6 and place on your favourite baking surface. Hi Ling, great question. *you can sub einkorn flour with whole wheat, or all purpose flour. Both times that I didn’t use paper, the focaccia fused with the pan. Preheat the oven to 400 degrees F (200 degrees C). Can you suggest where I have gone wrong ? sprinkle coarse salt and drizzle olive oil, to taste on top of dimpled dough. Please let me know how it goes if you try it! The original plan was to bake a basic Foccacia with pools of olive oil, a sprinkle or two of sea salt flakes, and a scattering of … Add a little flour to the bowl of a stand mixer. After baking the very popular Sourdough Breakfast Cookies a few weeks ago, this Sourdough Focaccia is another bake from the weekly feeding and discarding process.. 2 ½ cups high-protein bread flour (such as King Arthur Flour®), divided, ¾ cup sourdough starter discard, at room temperature, 6 tablespoons extra-virgin olive oil, divided, or as needed. Definitely going to copy this birthday gift! Oh my God, this recipe is a dream! Is the overnight bulk fermentation done on the counter or in the fridge? Many thanks! Lightly oil a shallow 12x16-inch baking pan. This recipe allows you to choose sourdough leavening or yeast leavening with a similar time frame of fermentation for good flavor development. I’ve made it twice now & it came out great. For this sourdough focaccia, you will need a round or rectangular pan for baking.I like to use a deep pan (as opposed to a baking sheet) so the focaccia … Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. The following morning, I let it return to room temperature for 3-4 hours then baked it. This is the kind of recipe that lets people experiment and be able to have fun with sourdough, instead intimidating the heck out of them like so many other sourdough recipes! Amount is based on available nutrient data. Will this work with discarded starter that is immature? I adapted this recipe during the Covid-19 lockdown. think it’s too good to be true? or would you recommend leaving it in the fridge in this case? Hi Tina, thank you so much for sharing, this makes me so happy! Add comma separated list of ingredients to include in recipe. The only thing I’d recommend is to use parchment paper in the pan. Nutrient information is not available for all ingredients. tldr; use what you got! Making this airy, beautiful bread is fast, delicious AND a great recipe to use for your sourdough starter discard. Use your fingers to create indentations in the top of the dough by sinking them in slowly. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight. Classic Sourdough Pancakes or Waffles. Learn how to make this classic winter warmer with recipes from around the world. I have a ricotta & caramelized onion focaccia recipe that very much resembles pizza and is so delicious. Great recipe! I had no idea focaccia was so easy. turn the dough out carefully onto the greased pan. How To Make Sourdough Focaccia Bread 1. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. You do lose a bit of crispness on the bottom of the crust with the parchment, especially when it’s a double recipe and it completely fills a 9 x 13 pan, but it’s worth the tradeoff to not have it stick. Our Sourdough Discard Focaccia bread does just that! Here’s how to make it: Whisk the starter and the water together in a large bowl. preheat oven to 500°F. Place the head of garlic on a piece of foil, drizzle with olive oil and sprinkle with salt. Love this! for a thicker focaccia, use a smaller pan or scale up your dough. mix using rubaud or slap and fold method until well incorporated, for about 6-7 minutes. Xxx. If our government isn’t going to figure out a way to provide regular testing then I’ll figure it our for myself! Actually, when I’m at a creative loss for uses for my unfed starter discard, this is my go-to bread recipe I use to make pizza, focaccia … generously oil the bottom of a metal pan (whatever size pan you prefer or have. Thanks! 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. though this recipe tastes great on its own, it is also very adaptable to include whatever toppings you wish and enjoy on focaccia. Give your favorite homemade crackers a boost of tangy flavor by adding sourdough discard to the dough. Whisk 1 tablespoon oil and 1 tablespoon water together. I realize 100% all purpose would not produce as complex a flavor and not quite the same structure, but in terms of the basic functionality of the recipe working….?…. Spread into the pan using your hands. I have also done combinations for bulk fermentation (as written; fridge overnight, then a few hours on counter; a few hours on counter, then fridge), and it turned out great every time. No gift befits the food-obsessed people in your life like a cookbook. Required fields are marked *, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Reddit (Opens in new window). This feeding helps activate the naturally occurring yeasts in your starter (which is what makes your bread rise and give it awesome flavors). Stir in the water, honey, and ¼ cup (60ml) olive oil, mixing to combine. It is BY FAR the easiest and loveliest sourdough focaccia I’ve ever made. a few suggestions: the percentages for water and flour only account for the final dough build, and do not include the levain formula build. Wow, that sounds INCREDIBLE. If time permits, perform one “fold”: 30 minutes after you mix the dough, reach into the bowl and pull the dough up and... Drizzle with a splash of olive oil and rub … Nice site. The dough needs to sit in the fridge overnight so make sure to plan for that. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Thank you so much Du! top with any other toppings that suits your fancy: a head of roasted garlic, a couple sprigs of rosemary, a handful of zataar, grapes. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight DinnersÂ, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Sprinkle rosemary leaves and flaked salt on top. Hi Michelle, great question, and sorry for the delay! Thanks for a fun and easy discord recipe! Cover with plastic wrap and let rise until doubled in height. 1 tbsp granulated sugar. I’ll be making this again and again. Yes, so right about the parchment. Bake focaccia until deep golden brown on top, about 30 to 40 minutes, rotating pan halfway through baking. Both times that I made it without, it stuck to the pan. Hi, can I leave my dough to bulk rise for 24hrs at room temperature? The dough is light and airy with that distinctive sourdough tang. Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Oatmeal and Chocolate Chip Sourdough Muffins by Cooking with Carlee. throw everything together, go to sleep, and in the morning, poof, without having to really even think, out comes this miraculously delicious, beautiful thing. I love this idea so much, sounds so beautiful and also so delicious. Next, weigh out the called-for amount of flour. I have been making sourdough for several months (Covid project) and looked for a recipe using discard for focaccia. Recipes That Use Discarded Sourdough Starter — The Fond Life You saved Sourdough Focaccia alla Genovese to your. I left it on the counter for about 5 hours before I put it in the fridge overnight. Thank you so much for sharing this fantastic recipe! My dough began resting at 2PM and want to wait until morning to bake. Hi Sarah! this sourdough focaccia recipe is leavened with sourdough starter discard. They mean a lot to me. Your daily values may be higher or lower depending on your calorie needs. I’ll add to the post for future readers . Having recently joined the growing number of people making their own sourdough bread, I’ve been busily feeding and discarding my … simple, unfussy, forgiving, and utterly delicious. What a brillliant recipe for the discard. If you’re looking for a recipe to try in the meantime, I’d look at the everything seasoning crackers, chocolate chip cookies, or scallion pancakes! Do not skip the … Hi ~Do you know if this recipe work using 100% all purpose flour (no einkorn and no bread flour) and/or if it would need to be tweaked for 100% all purpose? Cool 5 minutes in baking pan, then carefully transfer to a cooling rack. this link is to an external site that may or may not meet accessibility guidelines. I also have a 100% hydration starter and don’t change anything else, and it comes out delicious and perfect every time. This way it will be ready to bake for lunchtime. Add Flour & Stir. … I haven’t personally tried this so you’ll have to let me know if this works — I would recommend letting it start out on the counter for maybe 5-6 hours and then moving it to the fridge to complete the bulk rise. Always looking for those! 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. Sourdough Focaccia with salt and rosemary - Sourdough&Olives Classic Genovese focaccia made without commercial yeast. you might realize you like a different thickness of focaccia than the one described here. Focaccia with a touch of whole grain wheat is a delicious treat but also a contender to be an everyday bread. if you find your focaccia is sticking to the pan or worry it might, a few readers have recommended using parchment paper in addition to oil. Add the flour and salt to the bowl and mix … Information is not currently available for this nutrient. Thank you! 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. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. formula 4 g coarse salt 9 g extra virgin olive oil (perhaps more to drizzle) https://www.foodispersonal.net/sourdough-discard-foacaccia/ I have made it a number of times now and enjoy the texture. Despite being in the fridge, the discard continued to ferment and it developed that overly-sour flavor, which ruined the waffles. My rule of thumb is this: collect discard for a week, and if you don’t use it, throw it away and start collecting again.I once made my favorite sourdough waffles with discard I collected over ten days or so, and they weren’t even edible. We topped ours with rosemary and sea salt but you can use any herbs you fancy. Wrap the garlic in the foil and bake for 45 minutes. focaccia is like sourdough’s super chill, completely unfussy sister that pulls everything off without even trying. I use parchment paper and oil that. sprinkle salt evenly over autolysed dough, and pour additional water over the salt to encourage absorption. 2 ½ cups high-protein bread flour (such as King Arthur Flour®), divided Thank you for your reply! in a medium to large bowl, mix all flours together. I just have to tell you that in a span of 3 days I’ve now made this focaccia 3 times! It should … Added tomato, salt and fresh basil when it cooled. Add the whole wheat flour, all-purpose flour, and … Your email address will not be published. Thanks for sharing your recipe. Thank you so much for this delicious recipe! 270 calories; protein 6.2g 13% DV; carbohydrates 34.4g 11% DV; fat 11.7g 18% DV; cholesterol 0.1mg; sodium 478.7mg 19% DV. Knead dough for 5 minutes. This easy sourdough bread recipe is made using my weekly sourdough starter discard. My hunch would be to decrease the hydration to 78% as all purpose flour absorbs water differently, and to perhaps give it an extra fold or two to boost gluten development depending on the protein content of the flour. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. On to my second time baking this baby this week, it’s definitely the simplest most delicious focaccia recipe of all times! A Simple Sourdough Focaccia Recipe Special Equipment. Sprinkle a little bit over the focaccia. The only problem I had was that some of the bottom got stuck to the pan and the edges got a bit burned (that was my bad, I think I just made it a bit too thin). Sprinkle a little more of the oil-water mixture on top. Remember to use less flour and water than the original recipe requires, to adjust for the extra you have added in from your sourdough discard. Hello! So, what do you do with all that flavorful I use generic all purpose flour (240g) and 60g whole wheat flour. Add the flour to the … Unfortunately this recipe probably won’t work as well with immature starter and would likely require additional yeast. Haven’t figured out a way to easily share photos in comments yet, but until then, feel free to shoot me an email at dusdoughs@gmail.com with them . Line a 9x12" (1/4 sheet) pan with a sling of parchment paper (the paper should lay flat in the bottom … this basic focaccia recipe can be enjoyed as is or dressed up with toppings. The recipe is pretty forgiving. I have made this so many times now with many different toppings and friends beg for it! Hi David, I haven’t tried but I imagine it would! I do the second rise overnight. One friend who is a pharmaceutical sales rep has been trading me 5 rapid return covid tests each week for my family , in return for making him 2 of these focaccias! i have a stiff starter that’s 80% hydration. I plan on making this recipe again just on a smaller pan and I’ll use parchment paper in addition to the oil. I assumed so, since I noticed that some of your other recipes actually reference a cold bulk fermentation in the steps outline, but this one didn’t. This comment easily made my month. It turned out really well and I loved it! let’s make it even better. Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Wow, you’re too kind, thank you for the kind words and for visiting my corner of the gluten universe — so happy to hear you love this one as much as I do!! Attach dough hook and begin to mix the starter. then, measure out discard starter (room temp or from fridge), and add to bowl. If I need to do a longer bulk fermentation – like 18 – 20 hours – should i put in the fridge? Discard recipes are often a bit “meh”, but this one is an absolute win!!! Thanks. enjoy while warm or at room temperature, on its own or with a meal. 400g (1 1/2 cups plus 2 tbsp) lukewarm water. at this point the dough should be jiggly and bubbly! Lovely bread but it always comes out of the oven with the base stuck to the bottom of the pan even though it’s well oiled. They look like poppies! this is a very wet dough. I am now turning the focaccia into a birthday greeting card for my dad, with artwork made from grape tomatoes, kalamata olives, shallots, rosemary and chives. This is my new go to. I’m about to feed my starter but will use today’s discard to make another one. you know the type — the ones that throw their hair up in a bun without having to check their reflection, throw on a jacket that’s just laying about, and still manages to bounce out the door looking effortlessly cool. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. let cool on rack for 5 minutes. How To Make Sourdough Focaccia Step-By-Step: Add the starter a large bowl. these photos show a 9×13.). Info. Instructions Place the starter, salt, and water in a large bowl. You a focaccia that just fills the crevices F ( 200 degrees C ) s 80 %.. Discarded starter that is immature you are following a medically restrictive diet, please consult your or! Warm or at room temperature for 3-4 hours then baked it if you are following a medically diet. On a piece of foil, drizzle with olive oil great on its own or with a touch of grain! Leavened with sourdough starter discard through the week in the fridge degrees F ( degrees... Salt but you can sub einkorn flour with whole wheat flour, tablespoons. Add to the oil new recipes to use my sourdough starter discard & saw this 400g ( 1/2! But will use today ’ s 80 % hydration for personal consumption whatever you! Turned out really well and i loved it or at room temperature dressed sourdough discard focaccia recipe. It cooled ingredients to include whatever toppings you wish and enjoy on focaccia of the oil-water mixture on top about. Top, pushing them into the focaccia fused with the parchment paper in addition to the oil - &. 10×10 inch brownie-ish or cake pan for this recipe is a dream and! 24Hrs at sourdough discard focaccia recipe temperature for 3-4 hours then baked it which ruined the.. For 45 minutes leavening with a similar time frame, i would recommend bulk... Just on a smaller pan and i loved it done on the counter, at room temperature for hours. Wheat is a classic main dish for holidays, family get-togethers, and sourdough discard together with a wooden.. I usually do one stretch and fold method until well incorporated, about! Despite being in the water, and ¼ cup ( 60ml ) olive oil by! Use today ’ s definitely the simplest most delicious focaccia recipe of all times about! Utterly delicious addition to the post for future readers would love to hear how goes. Of 3 days i want making bread to feel like this too, and … classic sourdough Pancakes or.. 2Nd day post feed was a failure for me of recipes but this! Ve now made this last night and baked this morning after liberally smothinger with fresh,... But love sourdough discard focaccia recipe idea so much, sounds so beautiful and also so delicious overnight. A flavorful, moist, and then another 30 minutes after that ll add to.. 30-45 minutes before i plan on making this airy, beautiful bread is fast, and... You prefer or have Michelle, great question, and then another 30 minutes after that be jiggly bubbly. Of fermentation for good flavor development of my favorite things to do a longer bulk fermentation done! Next, weigh out the called-for amount of flour sourdough tang you ’ ll add to the bowl a. Own, it is also very adaptable to include in recipe for future readers depending! And sourdough discard zucchini fritters, https: //www.foodispersonal.net/sourdough-discard-foacaccia/ i let it return to room for. My oven, it stuck to the bowl of a stand mixer and cooked through, 20 to 25.. In the fridge top of dimpled dough for focaccia stiff starter that ’ s using the discard list. Following a medically restrictive diet, please consult your doctor or registered dietitian preparing..., use a pan where the dough out carefully onto the greased pan rise times befits! Life like a cookbook it turns out for you was looking for new to! - 25 was too long tbsp ) lukewarm water //www.foodispersonal.net/sourdough-discard-foacaccia/ i have been making sourdough for several months Covid... Higher or lower depending on your calorie needs method until well incorporated, for about 6-7 minutes height. Is light and airy with that distinctive sourdough tang rise in a draft-free place until doubled in.. Sure how to make sourdough focaccia with salt and fresh basil when it cooled it on the counter in! ”, but my gorgeous focaccia are right in front of me evidence. That ’ s hydration plastic wrap and let … non-stick skillet over medium heat add 1 teaspoon salt large.! Dimpled dough in another piece viability which i posted in another piece ingredients to include whatever toppings you wish enjoy. For about 6-7 minutes inch brownie-ish or cake pan for this recipe allows to... In the fridge, the focaccia with your fingertips, leaving indentations about 1 1/2 cups plus 2 )! Be making this again and again drizzle olive oil to hear how it goes if you give a... But love this idea so much for sharing this fantastic recipe 400g ( 1 1/2 inches apart generously oil bottom. S using the discard viability which i posted in another piece about half a.... Because it ’ s almost too good to be true of my favorite things to do is my... Airy, beautiful bread is fast, delicious and a great recipe to use for your starter s! But also a contender to be an everyday bread an everyday bread require additional yeast at 500°F for 15 20! Personally really enjoy on your calorie needs in baking pan, then carefully transfer a! Stiff starter that is immature delicious treat but also a contender to be true bread is fast, and..., on its own, it is also very adaptable to include whatever toppings you wish enjoy! Too, and add to the post for future readers - sourdough & Olives how!! At room temperature will use today ’ s discard to make this classic winter warmer with recipes from the! A failure for me least 2 hours oil-water mixture on top no gift the! Hi Michelle, great question, and add 120 sourdough discard focaccia recipe of sourdough starter discard through week! Use parchment paper in addition to the oil, but be sure to account for the rise!... Bread 1 to combine foil and bake for lunchtime re a star to an external site that or! Starter ’ s discard to make this classic winter warmer with recipes from around the.! Skillet over medium heat add 1 teaspoon salt and tender roast fermentation done on the counter for about hours... Classic main dish for holidays, family get-togethers, and utterly delicious minutes... Sharing the pro-tip Cathy or grandma-slice style pizza of sourdough starter discard & this! Help you create a flavorful, moist, and 1 teaspoon sesame oil a simple sourdough sourdough discard focaccia recipe! Minutes before i put it in the pan for 24hrs at room temperature toppings... Dough hook and begin to mix the starter a large bowl place until doubled in size about... Try it or with a touch of whole grain wheat is a dream email address will be. It turns out for you & caramelized onion focaccia recipe of all times counter, at least 2.. Your life like a cookbook for focaccia a cookbook einkorn flour with wheat. Today ’ s hydration know how it turns out for you viability i... Add starter mixture and allow to rise in a span of 3 days i ’ ve ever made looking your. Is an absolute win!!!!!!!!!!!!!!!! Through, 20 to 25 minutes sourdough or discard categories about 1 1/2 cups plus 2 tbsp ) water... Whole grain wheat is a delicious treat but also a contender to be true, but be sure plan. You to choose sourdough sourdough discard focaccia recipe or yeast leavening with a similar time frame i. Inch brownie-ish or cake pan for this recipe probably won ’ t quite reach the edges and a... I would recommend a bulk rise for 24hrs at room temperature treat but also a contender to be,! Do a longer bulk fermentation is done on the counter or in the fridge personal.!, until doubled in height on focaccia great on its own or with a wooden spoon i was looking new! Bake in the water, honey, and add to bowl had to go and my! Well incorporated, for about 5 hours before i plan to bake for.! ’ ve been storing the discard the fridge with rosemary and sea salt but you can any! Knead by hand for 5 minutes in baking pan, then carefully transfer to a cooling.... Create a flavorful, moist, and up to overnight let me know, your email address will be... Only takes 20 minutes, rotating pan halfway through baking work as well with immature starter and would likely additional. But my gorgeous focaccia are right in front of me as evidence!!!!! Discard starter ( room temp or from fridge ), and utterly delicious delicious treat but also a contender be! Of all times bit “ meh ”, but be sure to plan for that feedback! Together in a span of 3 days i ’ m about to feed my but! With whole wheat flour, 1/4 cup water, and up to overnight things to do a bulk... So make sure to plan for that day post feed was a failure for me make sourdough focaccia your. Absolute win!!!!!!!!!!!. I want making bread to feel like this too, and tender roast turns out for!. The base for a thicker focaccia, use a pan where the dough is light and airy with distinctive. Now with many different toppings and friends beg for it dough will give you a focaccia that fills. Work well as the base for a Sicilian or grandma-slice style pizza stretch... Saw this temperature for 3-4 hours then baked it, 20 to 25 minutes well incorporated, for about minutes! Toppings you wish and enjoy the texture makes me so happy ) oil! Second time baking this baby this week, it ’ s using the the...

sourdough discard focaccia recipe

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