This is the best thing I’ve made so far with my sourdough discard. It was so yummy, crispy on the outside and tender on the inside.
1 1/2 cups sourdough starter
1 cup warm water
1/4 cup olive oil
1 tablespoon honey or sugar
1 cup flour
1/2 cup olive oil
4 cups flour
2 teaspoons fine sea salt
FOR THE PAN
1/2 cup oil
TOPPINGS (AS DESIRED)
Everything But the Bagel Seasoning
1 Combine sponge ingredients in large bowl. Allow sponge to ferment and bubble for about an hour or until the top is covered in bubbles and the bubbles are of differing sizes.
2 Add focaccia ingredients to sponge and mix together. Turn onto a floured surface and knead for 5 – 7 minutes, adding more flour if needed. Form into a ball and place in an oiled bowl. Cover with plastic wrap and let rise until doubled in size.
3 Gently punch dough down. Using either one large baking sheet (11 x 17″) or two smaller (9 x 13″), pour 1/2 cup olive oil into the large pan or 1/4 cup olive oil into each of the smaller pans, then tip pan around to coat entire pan with olive oil. Press dough into bottom of each pan until it fills pan. If dough is resistant, let sit for 5 minutes and then try again.
4 Cover with kitchen towel and allow to rise until almost doubled in size, about an hour.
5 Preheat oven to 450. Lightly dock dough with your fingers, leaving small indentations all over the dough. I used a kitchen brush to spread oil that had pooled in the corners of the pan over the top of the dough. Top as desired.
6 Bake for 20 minutes or until golden brown.
recipe from Flour On My Face