Focaccia

Name: Focaccia
Ingredients: 3 1/3 cups re-milled semolina flour (about 400 grams); 1 2/3 cups water (about 400 grams); 1/2 cup sourdough starter discard, no older than 2 days (about 100 grams); 1 teaspoon honey; 1 teaspoon salt; 2 teaspoons extra virgin olive oil

Alexa Maimeri @cook_24290694

Focaccia

Alexa Maimeri @cook_24290694

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Ingredients

3 1/3 cupsre-milled semolina flour (about 400 grams)
1 2/3 cupswater (about 400 grams)
1/2 cupsourdough starter discard, no older than 2 days (about 100 grams)
1 teaspoonhoney
1 teaspoonsalt
2 teaspoonsextra virgin olive oil

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Steps

1

Dissolve the sourdough starter in half of the water with the honey. Add the flour, then gradually pour in the remaining water. Next, add the salt and olive oil in several additions. Mix with a paddle attachment until the dough pulls away from the sides of the bowl.
2

Switch to a dough hook and knead until the dough is smooth and elastic. Transfer to a bowl and fold the dough several times until it becomes strong and stretchy (see windowpane test in photo, if available).
3

Let the dough rest until it doubles in size. Transfer to a baking pan and let it rise for another 2 hours.
4

Top as desired and bake in a conventional oven at 465°F (240°C) for 15–20 minutes: bake the first 5 minutes on the bottom rack, then move to the center rack to finish.