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Easy Family-Favorite Sourdough Discard Focaccia with Rosemary

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This sourdough discard focaccia is a forgiving, family-approved bread that turns your starter discard into a golden, dimpled masterpiece with a light, airy crumb and crispy crust.

Ingredients

Scale
  • 200 grams (about 1 cup) sourdough discard
  • 1 cup (240 ml) warm water (about 100°F / 38°C)
  • 3 cups (375 grams) all-purpose flour
  • 1 1/2 teaspoons fine sea salt
  • 1/4 cup (60 ml) extra-virgin olive oil (divided: 2 tbsp for dough, 2 tbsp for pan, 2 tbsp for top)
  • Fresh rosemary leaves (for topping)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Mix the Dough: In a large mixing bowl, combine 200 grams (about 1 cup) of sourdough discard and 1 cup (240 ml) of warm water. Stir until the discard is mostly dissolved. Add 3 cups (375 grams) of all-purpose flour, 1 1/2 teaspoons of fine sea salt, and 2 tablespoons of olive oil. Mix with a spatula or wooden spoon until a shaggy, sticky dough forms. Do not overmix.
  2. The Stretch and Fold: Cover the bowl with plastic wrap or a damp towel and let it rest for 15 minutes. After 15 minutes, uncover the bowl. Wet your hands slightly. Grab a corner of the dough, stretch it up as high as it will go without tearing, and fold it over the rest of the dough. Give the bowl a quarter turn and repeat. Do this four times total (one for each ‘corner’ of the dough). This is one set of folds. Re-cover and let rest for another 15 minutes. Repeat this entire process (rest 15 min…
  3. The First Rise: After the final set of folds, cover the bowl tightly with plastic wrap and let it rise at room temperature for 8-12 hours, or overnight, until doubled in size and bubbly.
  4. Prepare the Pan: Generously coat a 9×13-inch baking pan with 2 tablespoons of olive oil, covering the bottom and sides.
  5. Turn Out the Dough: Gently scrape the risen dough into the oiled pan. Do not deflate it too much.
  6. The Second Rise: Let the dough rest in the pan, uncovered, for 30 minutes.
  7. Dimple the Dough: Preheat the oven to 425°F (220°C). Drizzle the top of the dough with 2 tablespoons of olive oil. Using your fingertips, press dimples all over the surface, pressing all the way down to the bottom of the pan.
  8. Top It Off: Sprinkle generously with fresh rosemary leaves and a pinch of flaky sea salt (if using).
  9. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, until deep golden brown and the bread sounds hollow when tapped on the bottom.
  10. Cool: Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 10-15 minutes before slicing.

Notes

Don’t skip the stretch and fold; it’s key to the airy texture. Use a wet bench scraper for easier handling. Be patient with the first rise for best flavor. Press deep dimples for crispy wells. Reheat in the oven for best results.

Nutrition

Keywords: sourdough discard, focaccia, rosemary, easy bread, family favorite, sourdough starter, Italian bread

Find it online: https://platebelle.com/easy-family-favorite-sourdough-discard-focaccia-with-rosemary/