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Sourdough Discard Focaccia - featured image

Sourdough Discard Focaccia: Easy Rosemary Bread

  • Author: Lisa
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings 1x

Description

An easy, no-knead sourdough discard focaccia that is golden, crisp on the bottom, and pillowy soft in the middle. This forgiving recipe uses a cold ferment for deep flavor and requires only pantry staples.

Ingredients

Scale
  • 1 cup (240g) sourdough discard
  • 1 cup (240ml) warm water (100-110°F / 38-43°C)
  • 1 teaspoon instant yeast
  • 3 cups (375g) all-purpose flour
  • 1 ½ teaspoons fine sea salt
  • ½ cup (120ml) extra virgin olive oil, divided
  • 2 tablespoons fresh rosemary, chopped
  • 2–3 garlic cloves, minced (optional)
  • Flaky sea salt for topping

Instructions

  1. In a large bowl, whisk together warm water, sourdough discard, and instant yeast. Let sit for 5 minutes until foamy.
  2. Add all-purpose flour and fine sea salt. Mix with a wooden spoon or spatula until no dry flour remains. The dough should be sticky and shaggy.
  3. Cover the bowl with plastic wrap or a damp towel and let rest at room temperature for 15 minutes.
  4. Pour 3 tablespoons of olive oil into a 9×13 inch baking pan. Swirl to coat the bottom and sides generously.
  5. Scrape the dough into the prepared pan. Wet your hands with water or oil and gently press/stretch the dough to cover the pan evenly.
  6. Cover the pan loosely with plastic wrap and refrigerate for 8-12 hours (overnight) for a slow cold ferment.
  7. Remove the pan from the fridge about 1 hour before baking. Preheat oven to 425°F (220°C) with a rack in the lower third.
  8. Drizzle the remaining ¼ cup of olive oil over the dough. Use oiled fingertips to press deep dimples all the way to the pan.
  9. Sprinkle minced garlic (if using), chopped rosemary, and flaky sea salt over the top. Press gently to adhere.
  10. Bake for 20-25 minutes until deep golden brown and bubbly. If browning too quickly, cover loosely with foil for the last 5 minutes.
  11. Let cool in the pan for 5 minutes before lifting onto a wire rack.

Notes

For best flavor, do not skip the overnight cold ferment in the fridge. Use high-quality extra virgin olive oil as it is a primary flavor component. If the dough resists stretching, let it rest for 5-10 minutes to allow gluten to relax. Ensure the bottom is deep golden brown for the best texture.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sodium: 320
  • Fat: 15
  • Saturated Fat: 2
  • Carbohydrates: 32
  • Fiber: 1
  • Protein: 5

Keywords: sourdough discard, focaccia, rosemary bread, easy bread, no knead bread, vegan bread, gluten free option

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Find it online: https://bymiarecipes.com/sourdough-discard-focaccia-easy-rosemary-bread/