Halloween Focaccia Art

Same Day Sourdough Discard Focaccia Recipe

yield: 1 LOAF

prep time: 5 MINUTES

cook time: 25 MINUTES

additional time: 2 HOURS

total time: 2 HOURS 30 MINUTES

This same day sourdough discard focaccia is the best way to use excess discard! This focaccia is extremely flavorful, fluffy, and fast! Try my favorite toppings or create your own flavor combo.

INGREDIENTS

DOUGH

170 grams sourdough discard (preferably fed at some point in the last 72 hours)

284 grams warm water

1 tsp instant yeast

225 grams bread flour

280 grams all purpose unbleached flour

2 tsp fine sea salt

FOCACCIA TOPPINGS

5 tbs high quality olive oil, divided

1/4 tsp flaky sea salt

1/4 tsp roasted garlic infused salt

1/8 of a red onion, sliced thin lengthwise

3 cloves minced garlic

3 sprigs chopped fresh thyme

2 sprigs chopped fresh oregano

1 sprig chopped fresh rosemary

1 orange bell pepper

Sliced olives for spiders

Whatever cheese you want to use for ghost

INSTRUCTIONS

Begin by dissolving 170 grams of sourdough discard in 284 grams of warm water in a mixing bowl. Then, mix in 1 tsp of instant yeast and let sit for 5 minutes to let the yeast bloom.

Next, add in 225 grams of bread flour and 280 grams all purpose unbleached flour. Turn your mixer onto level 1 and mix ingredients with a dough hook attachment. Add in 2 tsp of fine sea salt once water and flour mixture is combined and continue mixing on level 3-4 until dough passes the windowpane test. The amount of time you allow your dough to mix will depend on your mixer, starter hydration and temperature. Start with 4-5 minutes and then check your dough. When it is ready, it will not be sticky to the touch and will stretch easily.

Cover your mixed dough with plastic wrap and let it rise for 1-2 hours until it has doubled in size.

Once your dough has doubled in size, line a 9x12 pan with parchment paper.

Drizzle 2 tbs. of high quality olive oil in the bottom of the lined pan and spread with a basting brush.

Dump your dough into the oiled pan and use your fingers to spread it evenly to all four corners. Add 2-3 more tbs. of olive oil to the top of the dough.

Then, add your fresh herbs and lightly dimple the dough further with your fingertips to push the herbs into the dough. Once your herbs are added, cover the pan with plastic wrap and let rise another 1 hour.

Once your dough has completed its final rise, top it with the remaining sea salt, garlic infused salt, pumpkin shaped bell pepper, black olives for spiders and minced garlic. Add ghost once it has cooled for about 10 minutes maybe a little longer depending on the type of cheese you use. It will melt fast if you use thin provolone (found out the hard way)

Bake for 15 minutes in a preheated oven set to 500 degrees Fahrenheit.

After 15 minutes, lower the temperature to 450 degrees and rotate your pan 180 degrees to help it bake evenly. Bake at 450 for 7-10 more minutes, until the top of the dough is lightly browned.

Remove your delicious sourdough discard focaccia from the oven and let cool on a wire rack before slicing.