Easy Sourdough Focaccia

🧂 Ingredients

• ⅔ cup milk lukewarm (I used 2%)

  (150 grams)
• ⅓ cup + 1 ½ tablespoons sourdough discard (not older than 2-3 days)

  (100 grams)
• 1 teaspoon honey or granulated sugar
• 2½ cups + 3 tablespoons all purpose or bread flour

  (350 grams)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2-3 tablespoons olive oil
• 1 tablespoon chopped rosemary
• ½-1 tablespoon coarse salt

Instructions

• 1 In a large bowl or stand up mixer add the milk, sugar and sourdough discard, mix
  with a whisk to combine. 
• 2 Add the flour and olive oil and knead for a few minutes then add the salt,
  continue to knead for a couple of minutes.
• 3 Move the dough to a flat surface and form into a compact ball.  Place in a
  lightly oiled bowl, turning the dough to lightly cover in the oil. Cover the
  bowl and let rise in a warm draft free area for approximately 5-6 hours or until
  doubled in bulk.
• 4 Move the dough to a lightly oiled 9 ½-10 inch (24 cm) pizza pan, cookie sheet or
  even a cast iron skillet. Gently stretch the dough to fill the pan, cover and
  let rise in a warm draft free area for 1 hour just until it is slightly puffy.
• 5 Pre-heat oven 375F (190C).
• 6 Make indentations with your fingers in the dough, then drizzle with the olive
  oil, chopped rosemary and coarse salt. Bake for approximately 15-20 minutes or
  until golden. Once baked drizzle with more olive oil if desired. Serve warm.

Nutrition Info