Since I started a sourdough starter, I've been looking for any way that I can use sourdough discard. This Rosemary Sourdough Focaccia has become one of my go-to recipes. It's delicious any time of year, and perfect for freezing (so you can pull out a piece whenever you want!). And if you need a few more ideas, check out this post on how to use sourdough discard.
Looking for other sourdough discard recipes? Try these Sourdough Discard Cinnamon Rolls, these Sourdough Discard Bagels, or these Sourdough Discard Pretzels.
If you're looking for something to serve with Rosemary Sourdough Focaccia, this Tomato and Roasted Red Pepper Soup fits the bill!
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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 discard with a 1:1 ratio (1 part flour, 1 part water). If your discard uses a different ratio, you may need to adjust some of the ingredients.
- Granulated sugar: this is to feed the yeast.
- Active dry yeast: even though you're using sourdough discard, you will also use yeast in this recipe. The yeast should foam when it is combined with the warm water and sugar. If it does not, your yeast is dead and you will need to start over with fresh yeast.
- All-purpose flour: this will help the focaccia to be light and fluffy.
- Fresh rosemary: this is optional, but I highly recommend including it. I also like to add the rosemary into the dough so it mixes into the bread (and it doesn't burn on the top).
- Flaky sea salt: I like to use Maldon Sea Salt for its big flakes!
- Olive oil: be generous with the olive oil when making focaccia! This helps keep the bread from sticking (to your pan, or to your hands), and adds wonderful flavor.
See full recipe below for detailed instructions.
Instructions
The biggest key to making focaccia is to have patience and let the rises take time!
Mix together your dough, then transfer to a large, oiled bowl. The dough will be shaggy. Cover with plastic wrap and let rise 2-3 hours, until doubled in size.
Use a spatula to scrape around the edges of the bowl and deflate the dough.
Oil a 13x9 inch pan, then add the dough. Cover with a clean dish towel and let rise, 1 ½-2 hours.
After the second rise, the dough will completely fill (or nearly fill) the baking pan.
Generously drizzle the dough with olive oil, then use your fingers to press dimples all over the dough. Sprinkle with flaky sea salt.
Bake, then let cool at least 1 hour (if you can resist!). Drizzle with additional olive oil, slice, and serve.
Hint: The time needed for each rise will depend on the temperature of your room. A warm room will lead to less rise time; a cold room will need a longer rise time. Give it time! The more you let the dough rise, the fluffier your final focaccia will be.
What is sourdough discard?
Sourdough discard comes from sourdough starter. When you have a sourdough starter, you have to "feed" it. To do so, you essentially cut the starter in half, add fresh flour and water to one half, and then discard the other half (check out this post for an in-depth guide on how to feed sourdough starter). That means, you can either throw it away, or you can use it to make recipes like this one!
Sourdough discard is great for baking as it gives recipes a bit of extra lift (due to the natural yeast the starter is generating), as well as a bit of a sourdough flavor. Check out this in-depth guide on how to use sourdough discard.
You can make a sourdough starter (with a recipe like this one), or you can buy a sourdough starter. Someone who already has a sourdough starter can also give you their discard for you to create your own starter!
Top Tip: Making sourdough starter takes time (2-3 weeks). This is not something you can whip up in a few minutes before making this recipe.
Working with sourdough discard
This recipe is designed for a sourdough starter with a 1:1 ratio (1 part flour, 1 part water). If your sourdough starter has a different ratio, you may need to adjust certain ingredients in this recipe.
You'll want to make sure your sourdough starter is unfed and at room temperature for this recipe. When combined with the warm water and yeast, you want the yeast to continue activating (if the starter is too cold, it could slow down that activation, and ultimately require a longer rise time).
Variations
This is a very flexible recipe and would be great with a wide range of variations! A few to try:
- Add garlic - roast a head of garlic, then add it to the dough as you're mixing it.
- Change the herbs - instead of rosemary, try another herb like thyme or sage.
- 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.
Equipment
I like to use a KitchenAid 5-Quart Stand Mixer fitted with a dough hook to make the dough, but you can also do this with a large bowl and a wooden spoon. You'll need a large bowl for the dough's first rise, as well as a 13x9-inch baking pan.
Storage
Of course, this Rosemary Sourdough Focaccia is best fresh, but it can be stored in a few ways. If you're going to eat it quickly (within 1-2 days), keep it in an airtight container at room temperature. Reheat the bread for a few seconds in the microwave to make it soft and warm again.
You can also freeze focaccia. Once cooled fully, slice the focaccia and place in an airtight bag or container. Freeze for up to 3 months. Reheat the focaccia in the microwave for 30-60 seconds, then drizzle with fresh olive oil before serving.
Top tip
Keep an eye on the dough, rather than the clock, for the rises! Rise time will vary greatly depending on the temperature of your room. Dough will rise faster in a warmer room, and slower in a colder room. If you need more time, let it rise longer!
Recipe FAQ
No, you can leave the rosemary out, if you prefer.
This recipe is designed to be made with sourdough discard. Without it, you would need to adjust several of the ingredients.
Give it time! If your room is cold, you may need a longer rise time compared to letting the dough rise in a warmer room.
Be generous with the olive oil! Olive oil will add great flavor to the focaccia, but it will also keep it from sticking to the pan.
Rosemary Sourdough Focaccia
Ingredients
- 2 cups warm water
- 2 teaspoons granulated sugar
- 2 ¼ teaspoons active dry yeast
- 4 ½ cups all-purpose flour
- 1 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!
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