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The Best Sourdough Discard Rosemary Focaccia Is Easy

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This sourdough discard rosemary focaccia uses sourdough discard instead of commercial yeast to create a perfectly crispy, olive oil-crusted bread with a soft, airy interior. It’s a zero-waste, foolproof recipe that turns what most people toss into the most flavorful bread you’ll ever make.

Ingredients

Scale
  • 500g all-purpose flour (about 4 cups)
  • 200g sourdough discard (about ¾ cup)
  • 350g warm water (about 1½ cups, around 90°F)
  • 60g olive oil (about ¼ cup, plus extra for the pan)
  • 10g fine sea salt (about 2 teaspoons)
  • 15g honey or sugar (about 1 tablespoon)
  • 3–4 sprigs fresh rosemary, leaves removed and roughly chopped
  • Flaky sea salt (like Maldon), for topping
  • Extra olive oil, for drizzling
  • Optional: garlic cloves (thinly sliced), black pepper flakes, or grated Parmesan

Instructions

  1. Mix the dough: In a large bowl, combine warm water, sourdough discard, and honey. Stir until cloudy and bubbly. Add flour and salt, mix with a spatula or hands until no dry flour remains. The dough will be sticky and shaggy. Cover with plastic wrap and let rest for 30 minutes.
  2. Stretch and fold: After the rest, wet your hands 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 4 times total, covering the bowl between each set. Repeat every 30 minutes for 2 hours (4 rounds of folds).
  3. Bulk fermentation: After the last fold, cover the bowl tightly and let rise. For best flavor, refrigerate overnight (8-12 hours). For a quicker rise, leave at room temperature for 4-6 hours until doubled in size and bubbly.
  4. Prepare the pan: Pour about 3 tablespoons of olive oil into a 9×13-inch baking pan. Spread it all over the bottom and sides with your fingers.
  5. Transfer and stretch: Turn the dough out into the oiled pan. Gently coax it to the edges without punching it down. If it resists, let it rest for 10 minutes and try again.
  6. Final proof: Cover the pan with plastic wrap and let the dough rise for 2-3 hours until puffy and filling the pan.
  7. Dimple and top: Preheat oven to 425°F (220°C). Uncover the dough and drizzle with more olive oil. Using your fingertips, press deep dimples all over the dough, pressing all the way to the bottom of the pan. Sprinkle chopped rosemary and flaky salt generously over the top. Add any optional toppings.
  8. Bake: Place the pan on the middle rack and bake for 20-25 minutes until deep golden brown on top and the edges are crispy and dark. Rotate the pan halfway through for even browning.
  9. Cool and enjoy: Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack. Brush or drizzle with more olive oil while still warm. Let cool for at least 10 minutes before slicing.

Notes

For best flavor, use cold fermentation overnight. Wet hands when handling sticky dough. Don’t skip the stretch and folds. Let cool before slicing to avoid gummy texture. Focaccia tastes even better on day two. Freezes well for up to 3 months.

Nutrition

Keywords: sourdough discard, rosemary focaccia, sourdough bread, discard recipe, easy focaccia, no yeast bread, homemade bread

Find it online: https://bakebelle.com/the-best-sourdough-discard-rosemary-focaccia-is-easy/