Ingredients
Equipment
Instructions
Making the Focaccia
- In a large mixing bowl, whisk together the warm water, instant yeast, and sourdough discard until completely dissolved and frothy.
- Add the bread flour and fine table salt. Mix until a shaggy, sticky dough forms, ensuring no dry spots remain.
- Cover the bowl with a damp towel and let rest for 30 minutes. Perform a series of stretches and folds. Repeat this resting and folding process three times total.
- Line a dark metallic baking pan with crinkled parchment paper. Pour 2 tbsp olive oil into the pan. Transfer dough, coat in oil, cover, and refrigerate for 12 to 24 hours.
- Remove dough from fridge and let it sit at room temperature for 2 hours until puffy. Preheat oven to 425°F (220°C).
- Drizzle with 2 tbsp olive oil. Use oiled fingers to deeply dimple the dough. Press soft roasted garlic cloves and sun-dried tomato halves into the dimples. Scatter fresh rosemary, thyme, and flaky sea salt over the top.
- Bake for 25 to 30 minutes until deeply golden, bubbly, and slightly charred at the edges. Drizzle with remaining olive oil immediately upon removing from the oven.
Notes
Tip 1: Always use a dark metallic pan for the best charred, crispy edges.
Tip 2: If the dough resists stretching, let it rest for 15-20 minutes before trying again.
Tip 2: If the dough resists stretching, let it rest for 15-20 minutes before trying again.
