Updated: May 2
I hate to waste food. So the same applies to my sourdough discard. I use it in various bakes like crackers or kulcha. But during these tough times when I am trying to preserve my yeast, I decided to use the discard with a small amount of yeast to create this beautiful Foccacia. This hybrid dough was a dream to work with. I have used half wholewheat flour and half APF. But you can use all APF. For toppings I have used sun-dried tomatoes , a few olives and celery and parsley stems. I didn't have much in the pantry.
Ingredients Sourdough discard 100gms WWF 195 gms APF 195 gms Instant Yeast 1/2 tsp Honey 1 tbsp Water 200-225gms Olive Oil 1/4 cup Salt 1/2 tsp + 1/4 tsp
Mix sourdough discard and 200 gms water in a large bowl.
Now add in both the flours.
Cover with a cling film and let it rest for one to two hours
Sanitize your counter top with a few drops of lemon juice.
Transfer the dough to the counter top.
Sprinkle yeast and honey, mix well into the dough.
Now sprinkle 1 1/2 tsp salt.
Knead the dough through stretch and fold method for 7-10 minutes.
If you still find the dough stiff, add a tbsp of water at a time, till the dough becomes sticky
Use 2 tbsp of oil while kneading the dough.
Now take a small piece of dough and lightly stretch it using your fingers.
If you are able to stretch it to a thin sheath without breaking it then your dough is ready.
This is known as window pane test.
Else knead your dough for couple of more minutes.
Grease a large bowl ,place the dough in this bowl.
Turn the dough over so that it is coated with oil on all sides.
Cover with cling film and keep it at a draft free place.
Wait for it to double in size.
It will take anywhere between 1 to 2 hours.
Mine was done in 1.5 hours.
Meanwhile prepare a large baking sheet.
Grease it generously.
Prepare your toppings.
Once the dough has proofed, carefully tranfer it to the prepare sheet.
Now with oiled finger tips stretch the dough to cover the entire sheet. The dough should be 1/2 " thick.
If the dough resists ,then let it rest for 10 minutes and start again.
Once you are able to stretch the dough to the entire sheet, cover it with a cling film.
Allow the dough to rise the second time for 30 minutes to 1 hour.
Your Foccacia may not double but will look puffy. Mine was done in 30 minutes.
Meanwhile preheat your oven at 220 degrees Celsius.
Press the toppings on the bread. Be very gentle.
Dip your fingers in oil and make indentation all over the bread.
Pour remaining olive oil all over the bread.
Sprinkle remaining 1/4 tsp salt all over.
Bake for 25 to 30 minutes, till the top is nice and golden.
If you find that your bread is browning too fast or your toppings are charring, make a tent over the bread with foil.
Once the bread is done, remove it from the baking sheet to a wire rack.
Let it cool completely and then slice it.
Serve with a soup of your choice.
The quantity of water may differ due to flour type and climatic conditions.
While kneading if you find the dough to be dry add water a tbsp at a time.
If the dough is very tacky add a little flour but don't add too much.
Instead use oil to knead the dough.
As you knead you will find the dough becoming smooth and less sticky.