Fluffy Sourdough Discard Focaccia - Italian-Style Bread
Whip up this tender sourdough discard focaccia with just five basic ingredients. It's crusty on the outside and can be ready in a day or left overnight for richer taste.
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Ingredients
- 10g kosher salt (2½ teaspoons), plus a pinch more for sprinkling
- 100g sourdough starter discard (½ cup), within 7 days old
- 450g warm water (1¾ cups + 2 tablespoons), between 80-90°F
- 500g bread flour (4 cups + 3 tablespoons)
- 6 tablespoons extra virgin olive oil, separated
- Herbs of your choice, fresh or dried
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