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Perfect Quick Sourdough Discard Focaccia with Rosemary

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This quick sourdough discard focaccia with rosemary is crispy on the bottom, airy in the middle, with a perfect salty-herby crust. Made with simple ingredients and ready in under 3 hours, it’s the perfect way to use up your sourdough discard without any fuss.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (240g) sourdough discard, unfed and straight from the fridge
  • 1 cup (240ml) warm water (90-100°F)
  • 1/4 cup (60ml) olive oil, plus extra for pan and topping
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon honey or sugar
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 teaspoon flaky sea salt (for topping)
  • 2–3 tablespoons extra olive oil (for drizzling before baking)

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water, honey, and active dry yeast. Stir gently and let sit for 5 minutes until foamy and bubbly.
  2. Mix the dough: Add sourdough discard, olive oil, and salt to the yeast mixture. Stir until combined. Add flour all at once and mix with a wooden spoon until a shaggy dough forms.
  3. First rest: Cover the bowl with plastic wrap or a damp towel and let rest for 20 minutes (autolyse phase).
  4. Stretch and fold: Wet your hands slightly. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat 4 times total. Cover and rest 20 minutes. Repeat this process 2 more times.
  5. Bulk fermentation: Cover the bowl and let the dough rise at room temperature until doubled in size, about 45-60 minutes.
  6. Prepare the pan: Pour about 2 tablespoons of olive oil into a 9×13-inch pan. Spread it all over the bottom and up the sides.
  7. Transfer and stretch: Gently scrape the dough into the oiled pan. Let rest 10 minutes, then use your fingertips to gently stretch it toward the edges. If it springs back, rest another 10 minutes and try again.
  8. Second proof: Cover the pan loosely with plastic wrap and let the dough rise until puffy and doubled in height, about 30-40 minutes. Meanwhile, preheat oven to 425°F (220°C).
  9. Dimple the dough: Generously drizzle olive oil over the top. Use your fingertips to press deep dimples all over the surface, right down to the bottom of the pan.
  10. Add toppings: Sprinkle chopped rosemary evenly over the dough, followed by flaky sea salt.
  11. Bake: Place pan on the middle rack and bake for 20-25 minutes until deep golden brown on top and the bottom sounds hollow when tapped. Internal temperature should reach about 200°F (93°C).
  12. Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack. After 10 minutes, slice and enjoy warm.

Notes

For the crispiest bottom, use a metal pan. If your kitchen is cold (below 70°F), dough will take longer to rise. Wet hands are better for handling sticky dough. Don’t skip the stretch and folds—they create the airy crumb. For best results, use fresh rosemary and good quality olive oil.

Nutrition

Keywords: sourdough discard, focaccia, rosemary, quick bread, easy bread, discard recipe

Find it online: https://oracooks.com/perfect-quick-sourdough-discard-focaccia-with-rosemary/