Print

Easy Crispy Rosemary Sourdough Discard Focaccia

crispy rosemary sourdough discard focaccia - featured image
Print Recipe

This crispy rosemary sourdough discard focaccia is the perfect way to use up your sourdough discard. With a golden, crunchy bottom and soft, airy interior, it’s a simple yet impressive bread that comes together in about 2.5 hours.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 cup (240g) sourdough discard, unfed
  • 1 cup (240ml) warm water (about 110°F)
  • 1 teaspoon active dry yeast
  • 1/4 cup (60ml) olive oil, plus more for the pan
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 1/2 teaspoons salt
  • Flaky sea salt, for topping

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large mixing bowl, combine the flour and salt. Add the sourdough discard, yeast mixture, and olive oil. Mix until a shaggy, sticky dough forms.
  3. First rise: Cover the bowl and let it rest at room temperature for 1 hour until puffy with some bubbles.
  4. Fold the dough: With wet hands, stretch and fold the dough from all four sides over the center. Cover and rest for another 30 minutes.
  5. Prepare the pan: Pour about 2 tablespoons of olive oil into a 9×13-inch baking pan and spread evenly.
  6. Transfer the dough: Gently scrape the dough into the oiled pan. Let rest for 10 minutes, then use fingertips to stretch it to fill the pan. Cover and let rise for 45 minutes to 1 hour until puffy.
  7. Preheat the oven: About 20 minutes before the second rise is done, preheat oven to 425°F (220°C).
  8. Dimple the dough: Drizzle more olive oil on top and use fingertips to press deep dimples all over the dough.
  9. Add toppings: Sprinkle chopped rosemary and flaky sea salt evenly over the top, pressing gently into dimples.
  10. Bake: Bake for 25-30 minutes until deep golden brown and the bottom is crispy. For extra crispiness, remove from pan and bake directly on oven rack for last 2-3 minutes.
  11. Cool: Let cool in pan for 5 minutes, then transfer to a wire rack. Wait at least 10 minutes before cutting.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend and add an extra tablespoon of olive oil. The dough is intentionally sticky—use wet hands to handle it. Don’t skip the dimpling step as it creates the classic focaccia pockets. For a stronger tangy flavor, omit the commercial yeast and let the first rise go overnight (8-12 hours).

Nutrition

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

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