Sourdough Discard Focaccia with Rosemary & Olive Oil is a fantastic way to use up your sourdough starter discard while making a soft, golden bread that’s full of flavor. This focaccia is crispy on the edges, fluffy inside, and beautifully fragrant thanks to fresh rosemary and a good drizzle of olive oil.
I love how this recipe turns what some people might toss into a delicious, aromatic bread that’s so easy to make. It’s one of those recipes where a little sourdough flavor adds a subtle tang, and the rosemary gives it a fresh, woodsy touch. Plus, the olive oil creates those perfect little bubbles on top that everyone loves.
My favorite way to enjoy this focaccia is warm, right out of the oven, with a sprinkle of sea salt. Sometimes, I slice it up and serve it alongside soup or a simple salad for a cozy meal. It’s also great for dipping into hummus or just eating on its own while you relax. I find it’s a real crowd-pleaser that feels fancy without much fuss.
Key Ingredients & Substitutions
Sourdough starter discard: This adds a mild tang and structure. If you don’t have discard, you can use a mix of all-purpose flour and a little extra yeast, but the flavor won’t be quite the same.
Flour: All-purpose flour works well here for a soft crumb. For a nuttier taste, try bread flour or blend half whole wheat, but the texture may be denser.
Olive oil: Extra virgin olive oil brings richness and crisp edges. You can substitute with avocado oil if needed, but it will alter the flavor slightly.
Rosemary: Fresh rosemary tops the focaccia with a fragrant, herbal note. If fresh isn’t available, dry rosemary works, but use less to avoid bitterness.
Yeast: Using yeast along with your discard helps the dough rise nicely and speeds up fermentation. Instant or active dry yeast both work fine.
How Do You Get Those Classic Focaccia Dimples and Perfect Texture?
The dimples give focaccia its signature look and help hold olive oil and rosemary nicely. Here’s how to do it:
- After the second rise, use your fingertips to gently press into the dough all over, creating deep dimples without tearing the dough.
- Don’t use your whole hand—your fingers allow for more control and keep the dough airy.
- Drizzle olive oil right after dimpling to fill those pockets; this adds flavor and helps the surface crisp up.
Also, remember not to overwork the dough when pressing it into the pan—it’s okay if it springs back a bit. Let it rest and spread gently to keep the soft, open crumb inside.
Equipment You’ll Need
- Mixing bowls – I recommend glass or plastic bowls that are easy to cover and see through, so you can watch the dough rise.
- Measuring cups and spoons – for precise measurements of water, flour, and oil. Accurate ingredients give the best texture.
- Stand mixer with dough hook (optional) – makes kneading faster and easier if you prefer less hand-work.
- 9×13-inch baking pan – a sturdy pan that helps the focaccia bake evenly with a nice crispy crust.
- Silicone spatula or dough scraper – for handling sticky dough and spreading it into the pan smoothly.
- Kitchen towel or plastic wrap – to cover the dough during proofing and keep it warm.
- Oven – obviously! Just make sure it’s preheated properly for the best crust.
Flavor Variations & Add-Ins
- Swap rosemary for thyme or basil for a different herbal touch that complements different dishes or seasons.
- Add sliced cherry tomatoes or olives on top before baking for a burst of flavor and color.
- Sprinkle with grated Parmesan or Pecorino cheese after baking for a salty, cheesy crust.
- Mix in roasted garlic or caramelized onions into the dough for extra richness and depth.
Sourdough Discard Focaccia with Rosemary & Olive Oil
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 1/4 cups (300ml) warm water (about 90°F/32°C)
- 3 1/2 cups (440g) all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar or honey (optional, enhances browning)
- 1 tablespoon active dry yeast or instant yeast
- 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
- Fresh rosemary sprigs (approximately 2 tablespoons chopped or whole small sprigs)
- Coarse sea salt, for topping
Time Needed:
This recipe takes about 15-20 minutes of hands-on preparation, plus 1 to 1.5 hours for the first rise, another 30 minutes to 1 hour for the second rise, and 20-25 minutes for baking. In total, plan for around 2.5 to 3 hours from start to finish, mostly waiting time for the dough to rise.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm water with sugar or honey (if using) and sprinkle the yeast on top. Let it sit for about 5-10 minutes until the mixture turns frothy. This means your yeast is active and ready to work.
2. Make the Dough:
In a large mixing bowl, combine the sourdough discard, flour, and salt. Then pour in the activated yeast mixture and the 1/4 cup of olive oil. Stir everything together with a wooden spoon or your hands until a rough dough forms.
3. Knead the Dough:
Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until it becomes smooth and elastic. If you prefer, you can use a stand mixer fitted with a dough hook to knead for about 5 to 7 minutes instead.
4. First Rise:
Lightly oil a large bowl, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Leave the dough in a warm spot to rise for 1 to 1.5 hours, or until it doubles in size.
5. Prepare the Pan:
Generously oil a rectangular or square baking pan (around 9×13 inches). Transfer the risen dough to the pan and gently press it out evenly using your fingertips. It may shrink back a little, but just spread it out again gently.
6. Second Rise:
Cover the dough loosely and let it rise again for 30 minutes to 1 hour, or until it becomes puffy and nearly doubles.
7. Add Dimples and Toppings:
Preheat your oven to 425°F (220°C). Using your fingertips, gently press into the surface of the dough all over to create dimples. Drizzle generously with olive oil, sprinkle the fresh rosemary evenly across the top, and add a pinch of coarse sea salt.
8. Bake the Focaccia:
Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and crisp on top.
9. Cool and Serve:
Remove the focaccia from the oven and transfer it to a wire rack to cool slightly. Cut into squares and enjoy warm or at room temperature. For extra richness, drizzle a little more olive oil over the top before serving.
Can I Use Frozen Sourdough Starter Discard?
Yes! Just thaw your frozen discard in the fridge overnight and bring it to room temperature before using. This helps the yeast activate properly and ensures good dough rise.
What If I Don’t Have Fresh Rosemary?
No problem! Dried rosemary works too—use about half the amount since it’s more concentrated. You can also try other herbs like thyme or oregano for different flavors.
How Should I Store Leftover Focaccia?
Store focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. You can refresh it by warming it briefly in the oven before serving.
Can I Make the Dough Ahead of Time?
Absolutely! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature and rise again before shaping and baking the focaccia.