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Easy Sourdough Discard Focaccia with Rosemary & Sea Salt

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This sourdough discard focaccia with rosemary and sea salt is the perfect way to use up your starter discard. With a crispy, golden crust and soft, airy interior, it delivers bakery-quality results in about 4 hours using simple pantry ingredients.

Ingredients

Scale
  • 500 grams (4 cups) bread flour
  • 400 grams (1 ¾ cups) lukewarm water (around 90°F)
  • 150 grams (¾ cup) sourdough discard (unfed, straight from fridge)
  • 10 grams (2 teaspoons) fine sea salt
  • 7 grams (1 packet) active dry yeast
  • 60 grams (¼ cup) extra-virgin olive oil (divided)
  • 3 tablespoons fresh rosemary (finely chopped)
  • 1 ½ teaspoons flaky sea salt (such as Maldon)
  • 2 tablespoons extra-virgin olive oil (for topping)

Instructions

  1. Combine the dry ingredients: In a large mixing bowl or the bowl of your stand mixer, whisk together the bread flour and active dry yeast until no clumps remain.
  2. Add the wet ingredients: Pour in the lukewarm water, sourdough discard, and ¼ cup of the olive oil. Stir with a wooden spoon until a shaggy, sticky dough forms (or use a dough hook on low speed for 2 minutes).
  3. Incorporate the salt: Sprinkle the fine sea salt over the dough. Mix on low speed for another 3 minutes, or fold in by hand with a wet spatula. The dough should be smooth but very sticky.
  4. First rise (bulk fermentation): Drizzle a clean bowl with a teaspoon of olive oil. Transfer the dough to the bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm spot for 1 ½ to 2 hours until doubled in size and bubbly on top.
  5. Fold the dough: After the first rise, wet your hands and perform one set of folds. Gently lift one side of the dough and fold it over the center. Rotate the bowl and repeat on all four sides. Cover and let rise another 30 minutes.
  6. Prepare the pan: Pour 2 tablespoons of olive oil into a 10×15-inch baking sheet. Use your fingers to spread it evenly across the bottom and up the sides.
  7. Transfer and stretch: Gently tip the dough into the oiled pan without punching it down. Let rest for 10 minutes, then use your fingertips to gently stretch it toward the edges. If it resists, let rest another 10 minutes and try again.
  8. Second rise: Cover the pan loosely with plastic wrap and let rise for 45 minutes to 1 hour until puffy and pillowy. About 20 minutes before the rise ends, preheat oven to 425°F with a rack in the middle position.
  9. Create the dimples: Lightly oil your fingertips and press deep dimples all over the surface of the dough, all the way down to the bottom of the pan.
  10. Add the toppings: Drizzle the remaining 2 tablespoons of olive oil over the top. Sprinkle the chopped rosemary evenly, then finish with the flaky sea salt.
  11. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes until deep golden brown on top and sounds hollow when tapped on the bottom. If browning too quickly at 20 minutes, tent loosely with foil.
  12. Cool and rest: Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack. Wait at least 20 minutes before slicing to allow the crumb to set.

Notes

Don’t skimp on the olive oil—it creates the crispy bottom crust. Use wet hands to handle the sticky dough (80% hydration). Press deep dimples firmly to the bottom of the pan for signature texture. Let cool at least 20 minutes before slicing to avoid gummy crumb. For best results, use bread flour with at least 12% protein. If using all-purpose flour, add 2 tablespoons vital wheat gluten. Store at room temperature in an airtight container for up to 2 days; do not refrigerate. Reheat in a toaster oven at 350°F for 5-7 minutes.

Nutrition

Keywords: sourdough discard focaccia, easy focaccia recipe, sourdough discard bread, rosemary focaccia, homemade focaccia, discard recipe, no-knead focaccia

Find it online: https://oracooks.com/easy-sourdough-discard-focaccia-with-rosemary-and-sea-salt/