This Rosemary Sourdough Focaccia is one of my go-to recipes, and it uses sourdough discard so it's ready in just a few hours. It's delicious any time of year, and perfect for freezing (so you can pull out a piece whenever you want!).
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, try Tomato and Roasted Red Pepper Soup or this Butternut Squash and Red Pepper Soup.
And if you're new to working with sourdough starter, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
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Why you'll love this recipe
- This no-knead focaccia recipe is easy to make. It's a great beginner bread recipe!
- The fresh rosemary gives this focaccia a wonderful flavor.
- This is a sourdough discard recipe so you'll have this focaccia ready in just a few hours!
- You can use sourdough discard or make an easy modification to use active sourdough starter to make this focaccia.
- 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.
- Active dry yeast: Even though we're using sourdough discard, we still need to use a leavening agent (in this case, yeast) to ensure the dough rises predictably.
- 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!
- 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. I like to use California Olive Ranch Extra Virgin Olive Oil.
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.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
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.
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.
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 and let rise for 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. Press all the way down to the bottom of the pan. Sprinkle with flaky sea salt.
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, that's ok! You couldn't knead this dough if you tried. Trust the process! The dough 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!
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. Use a kitchen scale to measure the sourdough discard.
You'll need a large bowl for the dough's first rise, as well as a 13x9-inch baking pan. Do not use a glass pan (they conduct heat differently than a metal baking pan). If you use a pan that is slightly larger or smaller, it will be ok (your bread will be slightly thinner or thicker); you may need to adjust the baking time, so keep an eye on it!
kitchen essentials
My Favorite 9x13-inch Baking Pan
Perfect for focaccia, cinnamon rolls, and more!
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 FAQ
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 (1:1 substitute). 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.
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!
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!!!
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!
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!