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Perfect Sourdough Discard Focaccia: Easy Rosemary Recipe

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This sourdough discard focaccia turns kitchen waste into bakery-quality bread with a crispy, olive-oil-crusted exterior and a pillowy, airy interior, infused with fragrant rosemary. It’s a quick and easy recipe that uses a full cup of discard and comes together in about 3 hours.

Ingredients

Scale
  • 1 cup (240g) sourdough discard
  • 2 cups (260g) all-purpose flour
  • 1 cup (240ml) warm water (90-100°F)
  • 2 tablespoons (30ml) olive oil, plus extra for pan and topping
  • 1 teaspoon salt
  • 1 teaspoon instant yeast
  • 2 tablespoons fresh rosemary, chopped
  • Flaky sea salt for topping

Instructions

  1. Mix the dough. In your large bowl, combine the sourdough discard, warm water, and olive oil. Stir until the discard breaks up and incorporates. Add the flour, salt, and instant yeast. Mix with a wooden spoon until a shaggy, sticky dough forms. It will look rough—that’s okay. (About 2 minutes)
  2. First rise. Cover the bowl with plastic wrap or a damp towel. Let it sit at room temperature for 1 hour. The dough should puff up slightly and look bubbly on the surface. (1 hour)
  3. Stretch and fold. Wet your hands with water to prevent sticking. Grab one side of the dough, stretch it up, and fold it over the center. Repeat on all four sides. This builds strength without kneading. Cover and let rest 30 minutes.
  4. Second stretch and fold. Repeat the process once more. The dough will feel smoother and more elastic. Cover and let rest another 30 minutes. (30 minutes)
  5. Prepare the pan. Pour 2 tablespoons of olive oil into your 9×13 pan. Spread it around to coat the bottom and sides generously. This is what gives you that crispy, golden crust.
  6. Transfer the dough. Gently scrape the dough into the oiled pan. Don’t deflate it more than necessary. Let it sit for 10 minutes to relax.
  7. Spread the dough. Using your fingertips, gently press the dough to spread it toward the edges of the pan. If it springs back, let it rest 5 minutes and try again. Be patient—cold dough resists. (About 5 minutes active time)
  8. Second rise. Cover the pan loosely with plastic wrap. Let the dough rise for 45 minutes to 1 hour, until it’s puffy and nearly doubled in thickness. (45 minutes to 1 hour)
  9. Dimple the dough. Preheat your oven to 425°F. Uncover the dough. Using oiled fingertips, press deep dimples all over the surface—all the way to the bottom of the pan. Don’t be shy. These dimples hold the oil and create those signature craggy pockets.
  10. Add toppings. Drizzle another 1-2 tablespoons of olive oil over the top. Sprinkle the chopped rosemary evenly across the surface. Finish with a generous sprinkle of flaky sea salt.
  11. Bake. Place the pan on the middle rack. Bake for 20-25 minutes, until the top is deep golden brown and the edges are crispy and caramelized. The bottom should sound hollow when tapped. (20-25 minutes)
  12. Cool and serve. Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack. Don’t skip this—it lets the bottom stay crispy. Serve warm or at room temperature.

Notes

Don’t skip the stretch and folds—they build structure for an airy crumb. Let the dough rest in the pan for 10 minutes before spreading to make it easier. Use room temperature discard for best results. Flaky sea salt is essential for texture. For variations, try herb garden mix, garlic and Parmesan, everything bagel seasoning, tomato and olive, or a sweet cinnamon sugar version.

Nutrition

Keywords: sourdough discard, focaccia, rosemary, easy bread, discard recipe, sourdough bread, olive oil bread

Find it online: https://lumalunch.com/perfect-sourdough-discard-focaccia-easy-rosemary-recipe/