This Sourdough Discard Focaccia with Rosemary & Olive Oil is a wonderfully soft and fluffy bread with a crispy, golden crust. It’s studded with fresh rosemary leaves and glistening with rich olive oil, making it simple but packed with flavor. The sourdough discard adds a subtle tang that lifts the whole thing, turning ordinary focaccia into something special at home.
I love making this when I have leftover sourdough starter that needs to be used up. It feels great to turn something that might go to waste into a warm, tasty bread that everyone enjoys. Plus, the rosemary and olive oil combo fills the kitchen with the best smell while it’s baking – can’t beat that cozy feeling!
My favorite way to enjoy this focaccia is fresh from the oven, torn into pieces and dipped into a little extra olive oil or balsamic vinegar. It’s perfect alongside a salad, soup, or just on its own as a snack. If you’re sharing it with friends, watch out – it disappears fast!
Key Ingredients & Substitutions
Sourdough discard: This is leftover starter that hasn’t been fed. It adds a mild tang and helps with texture. If you don’t have discard, you can use a mix of half active starter and half water.
Flour: All-purpose flour works well here. For a nuttier flavor or chewier texture, try bread flour or a mix with whole wheat flour.
Instant yeast: This gives extra rise and speed when combined with discard. If you prefer, you can skip yeast and rely just on discard for a longer rise, but baking time may vary.
Olive oil: Extra virgin olive oil adds great flavor and keeps the bread moist. You can use any good quality oil, but avoid light olive oil or neutral oils if you want that classic taste.
Rosemary: Fresh rosemary is best for that piney, aromatic touch. Dried rosemary can substitute but use less as it’s more concentrated.
How Do I Get Those Perfect Dimples in My Focaccia Dough?
The dimples are key to focaccia’s classic look and texture. They hold olive oil and flavor, and help keep the crust crispy yet tender.
- After the dough has risen the second time and is spread into the pan, use your fingertips (not nails) to press down gently.
- Push just deep enough to create dents but don’t flatten the dough completely. It should still have air inside for softness.
- Take your time and space out the dimples evenly across the dough surface for even baking.
- Once dimples are made, immediately drizzle olive oil over; it pools in the holes and crisps up beautifully.
Equipment You’ll Need
- Large mixing bowl – I like this to combine ingredients and let the dough rise comfortably.
- Measuring cups and spoons – keeps everything accurate for the best results.
- Silicone spatula or wooden spoon – easy for mixing the shaggy dough evenly.
- 9×13-inch baking pan – provides the perfect size for even baking and plenty of crispy edges.
- Kitchen towel or plastic wrap – covers the dough during the rise, keeping it warm and humid.
- Finger or dough scraper – helps make those classic dimples in the dough before baking.
Flavor Variations & Add-Ins
- Swap rosemary for thyme or basil for a different herb scent and flavor.
- Add sliced olives, cherry tomatoes, or caramelized onions on top before baking for extra toppings.
- Use garlic-infused olive oil instead of plain for a richer, more aromatic crust.
- Sprinkle with grated Parmesan or flaky sea salt after baking for added savory notes.
How to Make Sourdough Discard Focaccia with Rosemary & Olive Oil?
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 2 ½ cups (320g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar or honey
- 1 tsp instant yeast
- 1 cup (240ml) warm water (about 100°F/38°C)
- 3 tbsp olive oil, plus extra for drizzling and greasing
- Fresh rosemary leaves, about 2 tbsp
- Coarse sea salt for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 1 to 1 ½ hours for the first rise, 30-45 minutes for the second rise, and 20-25 minutes baking time. Overall, expect around 2 to 2 ½ hours from start to finish, including resting and rising.
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, and sugar (or honey). Stir to mix well.
Add the flour, salt, and instant yeast. Stir until a shaggy dough forms.
2. Knead and First Rise:
Add 2 tablespoons of olive oil and knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Alternatively, you can fold and knead the dough inside the bowl until stretchy and combined.
Lightly oil a clean bowl and place the dough inside. Cover with plastic wrap or a damp cloth. Let it rise at room temperature for 1 to 1 ½ hours, or until it doubles in size.
3. Shape and Second Rise:
Grease a 9×13-inch baking pan with olive oil.
Transfer the risen dough into the pan and gently stretch it to fill the pan evenly, being careful not to press out the air bubbles.
Cover the dough again and let it rise for another 30-45 minutes until puffy.
4. Prepare and Bake:
Preheat your oven to 425°F (220°C).
After the second rise, use your fingertips to dimple the dough by pressing down gently all over the surface, creating deep indentations.
Drizzle the remaining 1 tablespoon of olive oil over the top, sprinkle fresh rosemary evenly, and add a pinch of coarse sea salt.
Bake for 20-25 minutes until golden brown and crispy on top.
5. Cool and Serve:
Remove the focaccia from the oven and allow it to cool slightly on a wire rack.
Slice and serve warm, with extra olive oil or your favorite dips.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just thaw the discard overnight in the fridge and bring it to room temperature before mixing. This ensures the yeast and natural bacteria are active for the best rise.
Can I Make the Dough Ahead of Time?
Absolutely. After kneading, you can refrigerate the dough covered for up to 24 hours. When ready, let it come to room temperature and rise before shaping and baking.
How Do I Store Leftover Focaccia?
Store wrapped in plastic or an airtight container at room temperature for up to 2 days. For longer storage, freeze sliced focaccia in a sealed bag for up to 3 months. Reheat in the oven for a few minutes to refresh.
What Are Good Variations for the Toppings?
Try swapping rosemary for thyme or adding toppings like olives, cherry tomatoes, or caramelized onions. A sprinkle of grated Parmesan after baking also adds a nice savory touch.