This Rosemary Sourdough Focaccia made with sourdough discard is one of my go-to recipes. Since we're using discard and added yeast, it's ready in just a few hours (you could also make this with active starter, if you prefer). It's delicious any time of year, and perfect for freezing (so you can pull out a piece whenever you want!).
Jump to:
It turned out great! Tastes fantastic. This recipe has been shared, and in my recipe box!
- Jenn
Why you'll love this recipe
- This no-knead focaccia recipe is easy to make. It's a great beginner bread recipe!
- Looking for other focaccia recipes? Try this Sourdough Discard Tomato Focaccia and this Sourdough Discard Cinnamon Roll Focaccia.
- The fresh rosemary gives this focaccia a wonderful flavor. If you love this one, you should also try my Sourdough Discard Rosemary Salt Bagels!
- This is a sourdough discard recipe so you'll have this focaccia ready in just a few hours! You can also modify to use active sourdough starter, if you prefer.
- This is a very adaptable recipe and you can make different variations with different herbs or toppings.
- Focaccia freezes well. Enjoy some now, and then freeze the rest to eat later!
Ingredients
As long as you have sourdough discard, you're halfway there! You need just a few key ingredients to bring this recipe together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Fresh rosemary: I highly recommend using fresh rosemary rather than dried, if you can! You will mix this into the dough, and can also add some to the topping if you like.
- Flaky sea salt: I like to use Maldon Sea Salt for its big flakes!
See full recipe below for detailed instructions.
Substitutions & Variations
This is a wonderful "base" focaccia recipe and very easy to adapt! Below are a few variations you can try:
- Use active sourdough starter: If you'd like to use active starter instead of discard, you can! To do so, omit the yeast and replace the sourdough discard with active starter (1:1 substitute). You will also need to adjust the rise times.
- Add garlic - Roast a head of garlic, then add it to the dough when you add the chopped rosemary. You could also press the roasted garlic cloves into the top of the focaccia while dimpling the dough.
- Try different herbs - Instead of rosemary, try another fresh herb like thyme or sage. I do recommend using fresh herbs instead of dried, where possible.
- Add olives - Olives are a great addition to focaccia. You can add halved olives to the dough as you're mixing it, or press them into the top of the focaccia before baking.
Looking for other sourdough discard recipes? Try these Sourdough Discard Cinnamon Rolls, these Sourdough Discard Bagels, or these Sourdough Discard Pretzels.
How to Make Rosemary Sourdough Focaccia
The biggest key to making focaccia is to have patience and let the rises take time! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Mix together your dough, then transfer to a large, oiled bowl. The dough will be very shaggy and wet (you could not knead this if you tried). Cover with plastic wrap and let rise 2-3 hours, until doubled in size.
- Step 2: Use a spatula to scrape around the edges of the bowl and deflate the dough.
- Step 3: Oil a 9x13-inch baking pan, then add the dough. Cover and let rise for 1 ½-2 hours.
- Step 4: After the second rise, the dough will completely fill (or nearly fill) the baking pan.
- Step 5: Generously drizzle the dough with olive oil, then use your fingers to press dimples all over the dough. Press all the way down to the bottom of the pan. Sprinkle with flaky sea salt.
- Step 6: Bake, then let cool for a few minutes in the pan before transferring to a cooling rack. Drizzle with additional olive oil, slice, and serve.
Expert Baking Tips
- The dough will be very shaggy and wet, that's ok! You couldn't knead this dough if you tried. Trust the process! It's a high-hydration dough, and it will rise substantially and become much less sticky by the time it's ready to bake.
- Use fresh rosemary. If possible, use fresh herbs rather than dried. This will give you much more flavor!
- Give the dough enough time to rise. When in doubt, let is rise a little longer.
- Be generous with the olive oil. No need to hold back, as it will add great flavor and will soak into the bread! The olive oil drizzle will also keep the dough from sticking to your fingers when you dimple the dough.
- Don't forget the flaky sea salt! The olive oil and the flaky sea salt really finish the focaccia!
- Serve this focaccia with this Tomato and Roasted Red Pepper Soup or this Butternut Squash and Red Pepper Soup.
Storage
Room Temperature Storage: If you're planning to eat the focaccia in the next 1-2 days, you can store it unwrapped at room temperature. Reheat it in the microwave for 15-30 seconds to make it soft and warm again.
Freezer Storage: Once the focaccia is fully cooled, slice into individual pieces, then place it into an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, thaw the bread at room temperature or reheat in the microwave for about 60 seconds. If needed, drizzle with a little more fresh olive oil before serving!
Recipe FAQs
I recommend using fresh rosemary rather than dried, if possible!
Yes! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (200g). You will also need to adjust the rise times.
Yes! This dough will be very wet and shaggy (it will not be forming a ball, and you could not knead this dough if you tried). Trust the process!
No! This is a no-knead recipe and you don't need to do any stretch and folds. You can, if you'd like, but it's designed to work without that.
More Sourdough Discard Recipes
If you tried this Rosemary Sourdough Focaccia or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Rosemary Sourdough Focaccia
Equipment
Ingredients
- 2 cups warm water
- 2 teaspoons granulated sugar
- 1 ¼ teaspoons active dry yeast
- 4 ½ cups all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 2 Tablespoons fresh rosemary chopped
- 2 teaspoons kosher salt
- ¾ teaspoon fresh ground black pepper
- 6 Tablespoons olive oil
- flaky sea salt for topping
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine the warm water and sugar, then sprinkle with the yeast. Let sit 5 minutes, until foamy. If the yeast does not foam, your yeast is dead and you will need to start over with fresh yeast.
- Add the all-purpose flour, sourdough discard, chopped rosemary, salt and pepper. Mix until combined and a shaggy dough forms. Transfer the dough to a large, oiled bowl, then turn to the dough to coat with the oil. Cover with plastic wrap and let rise 2-3 hours, until doubled in size.
- Brush a 13x9 inch pan generously with 3 Tablespoons olive oil. Set aside.
- Once the dough has completed the first rise, use a spatula to scrape around the edge of the bowl, deflating the dough. Transfer the dough to center of the prepared baking pan. Cover with a clean kitchen towel and let rise 1 ½-2 hours. At the end of this rise, the dough should completely fill (or nearly fill) the baking pan.
- Preheat the oven to 450°F. Drizzle the dough with 2 Tablespoons olive oil, then using your fingers, press dimples into the dough all over. Sprinkle with flaky sea salt.
- Bake 25-30 minutes until the focaccia is puffed, golden and crusty. Remove from the oven and drizzle with an additional 1-2 Tablespoons olive oil. Let rest in the pan for 10 minutes, then transfer to a cooling rack to cool fully. Slice and enjoy!
Patti Hinton says
This recipe is delicious! Followed exactly and worked perfectly. I LOVE that you use yeast and the time to make your sourdough discard recipes just takes several hours rather than two days -- that just works best for me! Thank you!
MaKenna Boxwell says
I just made this recipe and added a few more inclusions. I made a Rosemary, Garlic, and Parmesan Focaccia and omitted the active yeast for active sourdough. It was unbelievable! My favorite sourdough recipe I’ve made yet! Will be using this recipe over and over!!!
Megan says
Do you remember about how long it took to rise using the active starter? I'd like to try it using the active starter in place of the yeast, but I'm unsure on the timing!
Ellie says
Hey! Thanks for the recipe! I found you on TikTok 🙂
I wanted to check, I am in the UK so I'm using the metric conversion. It says 27g active yeast which sounds like a LOT. Is that correct?
Thank you!
Jessica Vogl says
Wow, that is not right! You should be able to do this with 4g yeast. I'll be sure to get those metric units updated today - thank you for flagging!
Ellie says
No worries at all, thank you so much for clarifying!
Jessie says
Should this dough be kneaded for long?
Jessica Vogl says
This dough doesn't need to be kneaded at all. Just mixed until there are no dry spots, then transferred to a bowl for the first rise!
Ferrin says
Is the dough suppose to form a ball? Your photos appear to have formed a ball, however my dough is not forming. It's very wet.
Jessica Vogl says
This dough will be very wet (not forming a ball, and you couldn't knead it if you tried!). I think the picture just looks like a ball based on the way it is laying in the bowl. It sounds like you're on the right track!
Janine Bell says
I had to pour this into the oiled bowl. Is it supposed to be that wet?
Jessica Vogl says
It should be super wet (you couldn't possibly knead it)! You likely needed to scoop it out with a spatula to pour it into the bowl. That's the right texture. If it completely poured into the bowl on its own like pancake batter, then that's definitely too wet.
Nicole says
I love this recipe! I have made it several times, any tips on making dough a day or 2 ahead? Would you let is partially rise on the counter than put it in the fridge? Thanks for all your great recipes!
Jessica Vogl says
You could let the first rise happen in the fridge overnight, then continue the recipe the next day. Not sure if that's as far ahead as you were looking for!
Jenn says
It turned out great! Tastes fantastic. I wouldn't omit the yeast. Thank you for this amazing recipe! This recipe has been shared and in my recipe box!
Jane says
Planning on prepping the dough tonight and baking early morning to bring to a work potluck. Was trying to see if it’s okay to place in the fridge after step 4? Or will that not be good?
Jessica Vogl says
That should be ok! When you take it out of the fridge, let it come to room temperature (and do any additional rising, if needed), then bake.