Discard Focaccia
I’ve been tinkering with this one for a while, but I think I’ve finally got it. Perfect balance of discard with ripe starter, salt, flour, water and rosemary. Can’t get enough!
Ingredients:
425g flour (325g AP + 100g WW)
15g salt
350g water
75g active starter
150g discard (100% hydration)
Desired toppings
Note: when I’ve done this, the process starts at around 6pm.
Process:
Mix the flours and the salt thoroughly in a large bowl. Combine the water and active starter in a large measuring cup and whisk to combine.
Pour the water/starter mixture + discard into the dry ingredients and mix until there are no dry bits left. Cover and let rest at room temperature (75-80F) for 30 minutes (it might feel a bit wet - that’s ok!).
Perform stretch/folds all around the dough to start building some strength into it. Cover, let rest for 45 minutes.
Repeat step 3 a couple more times, leaving 45 minutes between each stretch/fold cycle. I bulk fermented mine for about 4 hours on the first day.
Line a deep baking pan with parchment paper and olive oil. Transfer the dough into the pan, cover, and place into the fridge overnight.
Recipe continues below.
6. In the morning, let the dough sit at room temperature, covered, for at least two hours, if not longer (it’s ok if it’s ever so slightly overproofed).
7. Once your dough is nearly finished, pre-heat the oven to 425F. Uncover the pan, drizzle olive oil and then dimple the dough with your fingers. Finish with sea salt and a hearty amount of dried rosemary (or whatever topping you’d like!)
8. Bake for 30 minutes, tent the dough with foil and then bake for an additional 10-15 minutes. Let the bread cool completely in the tin before slicing. Enjoy!
Focaccia will keep in an air tight container at room temperature for a few days, after which point I recommend moving it to the fridge.
If you make this, I’d love to see! Tag @nokneadtoworry on Instagram.
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