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Export 7 ingredients for grocery delivery
Step 1
In a liquid measuring cup add warm water (should be warm to touch. If the water is too hot it will kill the yeast), honey, and active dry yeast. Let sit for 5 minutes. The yeasts should activate and get nice and bubbly.
Step 2
In the bowl of a stand mixer bowl with a dough hook attachment, add the sourdough starter discard, 1/4 cup olive oil, water/yeast mixture and salt.
Step 3
Mix together on low speed (setting 2 for KitchenAid). Add the flour a half cup at a time until it starts pulling away from the sides of the bowl. Knead until smooth and elastic, about 10-15 minutes or more with a stand mixer. It should pass the windowpane test.
Step 4
Place dough in an oiled bowl with a lid, damp towel, or cover with plastic wrap.
Step 5
Let the dough rest for 1-2 hour in a warm spot. Should double in size.
Step 6
Put 1/4 cup olive oil in the bottom of the 9x13 pan lined with parchment paper.
Step 7
Place dough onto a parchment paper lined baking sheet.
Step 8
Press the focaccia dough out to the edges. If the dough is really sticky, dip fingers in a bit of olive oil and then spread out the dough.
Step 9
Using your fingers, press the top of the dough down, creating dimples in the dough.
Step 10
Cover and let the dough rise for 1-2 more hours.
Step 11
Add a drizzle of olive oil to the top (1-2 tablespoons) and sprinkle with garlic powder and chopped rosemary.
Step 12
Bake at 400 for 20 minutes until golden brown.
Step 13
Allow to cool, and enjoy.
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