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Cozy Sourdough Discard Focaccia with Rosemary

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This sourdough discard focaccia is soft and chewy on the inside, crackly and golden on the outside, with signature dimples that catch pools of olive oil and flecks of rosemary. It’s the perfect way to use up sourdough discard with minimal hands-on time and pantry-friendly ingredients.

Ingredients

Scale
  • 3 cups (360 grams) bread flour
  • 1 cup (240 grams) sourdough discard, unfed and straight from the fridge
  • 1 cup (240 ml) warm water (about 80°F / 27°C)
  • 1/4 cup (60 ml) olive oil, plus more for the pan and topping
  • 2 teaspoons (10 grams) fine sea salt
  • 2 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Mix the dough: In a large bowl, combine the bread flour and fine sea salt. Whisk together. Add the sourdough discard and warm water. Mix with your hand or a rubber spatula until a shaggy, sticky dough forms. Cover with plastic wrap and let rest for 30 minutes.
  2. Stretch and fold: After the rest, uncover the bowl. Wet your hand slightly. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this four times total. Cover and let rest for 30 minutes. Repeat the stretch-and-fold process two more times (three rounds total).
  3. Cold fermentation: Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours and up to 48 hours.
  4. Prepare the pan: About 3 hours before baking, remove dough from fridge. Pour 2 tablespoons olive oil into a 10×15-inch baking sheet or 9×13-inch metal pan and spread evenly. Transfer cold dough to the oiled pan.
  5. Stretch and proof: Let dough sit at room temperature for 30 minutes. Using oiled fingertips, gently stretch dough toward edges of pan. If it springs back, let rest 15 minutes and try again. Repeat until dough fills pan evenly. Cover loosely with plastic wrap and proof for 2 to 3 hours until puffy and doubled in thickness.
  6. Dimple and top: About 20 minutes before dough is ready, preheat oven to 425°F (218°C). Drizzle another tablespoon of olive oil over the dough. Dip fingertips in oil and press straight down to create deep dimples. Sprinkle chopped rosemary evenly over surface, pressing some into dimples. Finish with flaky sea salt.
  7. Bake: Place pan in preheated oven and bake for 25 to 30 minutes, rotating halfway through. Focaccia is done when top is deep golden brown and bottom sounds hollow when tapped.
  8. Cool and serve: Remove from oven and let cool in pan for 5 minutes. Transfer to a cooling rack. Brush or drizzle with more olive oil while warm. Let cool at least 15 minutes before cutting.

Notes

The dough will be sticky—resist adding more flour. Use wet hands or oiled tools. Cold fermentation is essential for flavor and texture; aim for 24 hours. Let focaccia cool properly before cutting to avoid a gummy interior. For variations, try garlic and herb, everything bagel, caramelized onion and Gruyère, or olive and sun-dried tomato.

Nutrition

Keywords: sourdough discard, focaccia, rosemary, no yeast, easy bread, fermented bread

Find it online: https://bakebelle.com/cozy-sourdough-discard-focaccia-with-rosemary/