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Crispy Sourdough Discard Focaccia with Rosemary

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This crispy sourdough discard focaccia with rosemary transforms your starter discard into a shatteringly crisp, chewy, and aromatic bread. It’s a forgiving, foolproof recipe that turns a Tuesday afternoon into a celebration.

Ingredients

Scale
  • 300 grams all-purpose flour (about 2 ½ cups)
  • 200 grams sourdough discard (about ¾ cup)
  • 200 grams warm water (about ¾ cup plus 2 tablespoons, around 85°F/30°C)
  • 10 grams fine sea salt (about 1 ½ teaspoons)
  • 2 tablespoons extra-virgin olive oil (plus more for the pan)
  • 3 tablespoons extra-virgin olive oil (for the pan)
  • 2 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt (such as Maldon)

Instructions

  1. Mix the dough: In a large bowl, combine the flour, warm water, sourdough discard, and salt. Stir with a spatula or your hand until a shaggy, sticky dough forms. Cover the bowl with plastic wrap and let it rest for 30 minutes.
  2. First fold: After the rest, wet your hands with a little water. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat. Do this 4 times total. Cover and rest 30 minutes.
  3. Second and third folds: Repeat the folding process two more times, waiting 30 minutes between each set.
  4. Bulk fermentation: After the final fold, cover the bowl and let the dough rise at room temperature for 4-6 hours, or until it has doubled in size and looks bubbly.
  5. Prepare the pan: Pour 3 tablespoons of olive oil into a 9×13-inch baking pan. Spread it around so the bottom and sides are well coated.
  6. Transfer the dough: Gently scrape the dough into the oiled pan. Let it sit for 10 minutes to relax.
  7. Stretch and dimple: Using oiled fingertips, gently stretch the dough to fill the corners of the pan. Press your fingers deep into the dough to create dimples, going all the way to the bottom of the pan.
  8. Final proof: Cover the pan with plastic wrap and let the dough rise for 2-3 hours, until puffy and nearly doubled.
  9. Preheat and top: About 30 minutes before baking, preheat your oven to 425°F (220°C). Sprinkle the chopped rosemary and flaky sea salt evenly over the top. Drizzle with a little more olive oil if desired.
  10. Bake: Place the pan on the middle rack and bake for 25-30 minutes, until the top is deep golden brown and the bottom sounds hollow when tapped. Rotate the pan halfway through.
  11. Cool: Let the focaccia cool in the pan for 5 minutes, then transfer to a cooling rack. Let cool for at least 15 minutes before slicing.

Notes

Don’t be afraid of sticky dough—high hydration creates the open crumb and crispy crust. Wet your hands when handling the dough instead of adding more flour. For a crispier bottom, use a metal pan and bake on the bottom rack for the last 5 minutes. The dough is forgiving and can be refrigerated overnight after bulk fermentation for more flavor.

Nutrition

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

Find it online: https://piperplate.com/crispy-sourdough-discard-focaccia-with-rosemary-easy-and-best-recipe/