I've done it! You know how excited people get when the get the Worldle in three (inc. starting word)? The first time I made Alexandra's focaccia recipe, it was good enough to try again. I noticed that while there was plenty of olive oil, there was none in the dough, which other recipes have. I didn't love the texture. So I tried it, but forgot the oil, so added it to the dough ball, and it was so much better. I had one more idea to improve th flavor and hopefully keep it fresher longer—sourdough starter discard! I've been using it as a dough conditioner for awhile now, since I noticed that a lot of commercial breads do.

Original thread: FOAS Focaccia Question:

https://www.gardenweb.com/discussions/6463428/focaccia-recipe-question-and-request#n=40

Recipe link posted by Lulu, from Alexandra Cooks:

https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

My Focaccia Revisited thread:

https://www.gardenweb.com/discussions/6509794/focaccia-revisited#n=9

OMG!!

The flavor is amazing!

The basic recipe is a no-knead dough—though last week Alexandra added stretch and folds. If I wanted to fuss that much, I could have started with Reinhart. This time of year, we make round, enriched bread. I just didn't want to make challah. So I decided to make new year focaccia. I knew these two really awful but right size springforms might spring leaks, but also thought the textured bottoms might hold the oil. And they did. Until the rising/spreading dough pushed it out. So the bottoms are lightly crunchy but not all fried-like, like the last try. Easy fix: use the right pan. I did drizzle some extra oil over the tops.

Can I just tell you how good it is? You can taste the olives, but not in a bad way, and I used some aged discard, so got some good tang, too. Hm... I have old, strong starters, whole wheat and white (discard from both go in the same jar). Young starters’ discard may not last so long in the fridge to get that tangy, and may not revive in use. Experiment. But, boy is this good! The last try had good flavor but was easily overwhelmed. I spread today's with runny Boo-cheese (ash wrapped Brie annatto orange for Halloween), and it was great.

Here's my version of Alexandra's recipe: I'm bad at brevity. It's dead easy to make.

Focaccia Overnight Amended By JC

alexandracooks.com

Allow the dough to rest 18 to 24 hours in the fridge for extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours.

Adapted from Alexandra's version focaccia recipe in Bread Toast Crumbs.

INGREDIENTS

500 g —300g bread flour + 200g high protein 00 flour
100 g mixed sourdough starter **discard** —the leftovers from feeding your starter—avg. 75% hydration
12 g salt (or your preferred amount)
2 teaspoons active dry yeast
2 cups lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
4 tablespoons olive oil — A strong EVOO is best, but don't waste the super expensive stuff
flaky sea salt
1 to 2 teaspoons whole rosemary leaves, optional
black pepper, coarse or cracked, optional

DIRECTIONS

1. Make the dough: In a large fridge container (I use the heavy Anchor Hocking 2-qt. covered measuring jug), whisk together the flour, salt, and yeast. Add the starter discard on top, and try to get the water stirred into it first, so it's liquidy without lumps (or stir it into some of the water first). Add the water and half the oil (2 TBSP) and stir well. A non-flat Danish dough whisk is ideal. Form a dough ball and make sure the surface is oily. Cover the bowl/jug and place in the refrigerator for at least 12 hours or for as long as three days. This batch was about 24hrs. NOTE: It is important the dough really be slicked with olive oil or air tight. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.

2. Spray or wipe on high heat oil (I use Spectrum sunflower oil spray) on a 9×13” pan or 10”x14” or two 9” rounds.

3. Add two TBSP olive oil to the large rectangle or one TBSP to each 9” round. Deflate the dough and gather into a ball. (Weigh to tear in two pieces for the rounds). Place dough into the pans. Roll the dough ball in the oil to coat it all over, or drizzle a little more on top, and finger-flatten in the middle of the pan. Let the dough rest covered in plastic wrap for 3 to 4 hours, until risen and filling the pan, corners and edges. Carefully pop any blatant big bubbles, but don't deflate the bread.

4. Set a rack in the middle of the oven and preheat it to 425°F. When the oven is ready, Pour a drizzle of oil on the surface if it isn't already oily. Rub your hands lightly in the oil to coat (and spread all around), then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle the rosemary (or your choice of herbs), over the dough. Sprinkle with flaky sea salt and cracked pepper all over. This should really be done right before baking.

5. Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp, or an instant read thermometer reads over 205F. Remove the pan(s) from the oven and transfer the focaccia to a cooling rack, moving as the counter underneath gets soaked from the steam. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

NOTES

Allowing the dough to rest 18 to 24 hours in the fridge yields the best results. (You can leave the dough in the fridge for as long as 72 hours.)