Sourdough Discard Focaccia with Rosemary & Olive Oil is a wonderfully simple and tasty way to use up your sourdough starter discard. This focaccia has a light, airy crumb with a crispy golden crust, all topped with fragrant fresh rosemary and a generous drizzle of good olive oil that makes every bite perfect. It’s like a little piece of Italy right from your kitchen.
I love making this focaccia because it feels like a special treat, but it’s really easy to throw together. Using sourdough discard means there’s no waste, and the bread gets this lovely tangy flavor that pairs so well with the herbs and olive oil. I usually press some dimples into the dough with my fingers before baking—that’s my favorite step because it makes it look rustic and helps the oil soak in beautifully.
This focaccia is perfect as a snack on its own, or as a side for soups and salads. I often tear it up and dip it in balsamic vinegar or spread a little butter on warm slices. It’s also a hit at gatherings because everyone loves that crispy edge and soft inside combo. If you need a simple, comforting bread that’s packed with flavor, this sourdough focaccia is always a winner in my house.
Key Ingredients & Substitutions
Sourdough starter discard: This is the main flavor source. If you don’t have discard, you can use a small amount of active starter or add a pinch of yeast, but the tanginess won’t be the same.
Flour: All-purpose flour works great here, but bread flour can give a chewier texture. For a lighter focaccia, try a mix of all-purpose and cake flour.
Olive oil: Use a good quality extra virgin olive oil for rich flavor. If you need alternatives, avocado oil or sunflower oil can work, but the flavor will be less pronounced.
Rosemary: Fresh rosemary adds that classic herby touch. You can swap it for thyme or oregano if preferred. Dried herbs can be used but add less since they’re more concentrated.
Coarse sea salt: This helps create a crunchy, flavorful crust. If unavailable, kosher salt is a fine replacement.
How Do I Get Those Perfect Dimples and Crispy Crust on Focaccia?
The dimpling step is key to focaccia’s texture and look. Use your fingertips—not nails—to press evenly and deeply into the dough after the second rise. This creates pockets to catch oil and seasoning.
- Pour olive oil generously over the dough before and after dimpling to keep it moist and help that golden crust form.
- Don’t skip the second rise—the dough needs to puff up for the airy texture inside and to avoid dense bread.
- Bake at a high temperature (425°F/220°C) so the focaccia develops a crispy crust while staying soft inside.
- After baking, cool on a wire rack to keep the bottom crisp and prevent sogginess.
Equipment You’ll Need
- Large mixing bowl – I use it to combine all the ingredients easily and let the dough rise comfortably.
- Stand mixer with dough hook (optional) – makes kneading quicker, but you can knead by hand if you prefer.
- 9×13-inch baking pan – perfect for shaping the focaccia and getting that crispy crust with a good rise.
- Rubber spatula or dough scraper – helps when transferring and spreading the dough in the pan.
- Measuring spoons and cups – for accurate ingredient measurements to get the best results.
- Pastry brush (optional) – for brushing extra olive oil on top before baking for an extra crispy crust.
Flavor Variations & Add-Ins
- Swap rosemary for fresh oregano or thyme to change the herb profile and match other dishes.
- Top with sliced olives, cherry tomatoes, or caramelized onions for added flavor and color.
- Mix in grated cheese like Parmesan, cheddar, or mozzarella into the dough for a cheesy twist.
- Add a pinch of crushed red pepper flakes or garlic powder to the oil before drizzling for some extra heat and aroma.
Sourdough Discard Focaccia with Rosemary & Olive Oil
Ingredients You’ll Need:
- 1 cup (240 g) sourdough starter discard (unfed)
- 2 1/2 cups (320 g) all-purpose flour
- 1 cup (240 ml) warm water (about 80°F / 27°C)
- 2 tablespoons olive oil, plus more for drizzling and greasing
- 1 teaspoon sugar or honey
- 1 teaspoon salt
- 1 tablespoon fresh rosemary leaves, finely chopped (plus extra whole sprigs for topping)
- Coarse sea salt for sprinkling on top
How Much Time Will You Need?
This focaccia takes about 15 minutes to prepare, plus roughly 3 to 4 hours for the dough to rise in two stages. Baking time is around 20-25 minutes. Plan for about 4 hours total, including resting and baking.
Step-by-Step Instructions:
1. Mix the Dough
In a large mixing bowl, combine the sourdough starter discard, warm water, and sugar or honey. Stir everything together until smooth. Add the flour, salt, olive oil, and chopped rosemary. Stir until a shaggy dough forms.
2. Knead and First Rise
Turn the dough onto a lightly floured surface and knead it for 5-7 minutes until it feels smooth and elastic. If you have a stand mixer, use the dough hook for about 5 minutes. Then, place the dough in an oiled bowl and cover it with plastic wrap or a damp towel. Let it rest at room temperature for 2 to 3 hours, or until it roughly doubles in size.
3. Shape, Second Rise, and Bake
Grease a 9×13-inch baking pan generously with olive oil. Transfer the dough to the pan and gently stretch it to fill the pan evenly. If it resists, give it a few minutes to rest and try again. Cover loosely and let it rise for another 45 minutes to 1 hour until puffy.
Preheat your oven to 425°F (220°C). Use your fingers to dimple the dough’s surface evenly, creating little pockets. Drizzle a good amount of olive oil on top, sprinkle with coarse sea salt, and scatter whole rosemary sprigs over the focaccia.
Bake for 20-25 minutes until golden brown and crispy on top. Remove from the oven and let it cool slightly in the pan before transferring to a wire rack. Slice and enjoy warm or at room temperature, with extra olive oil if you like!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw the discard completely in the fridge overnight and bring it to room temperature before mixing. This helps the dough rise properly and ensures even fermentation.
Can I Make This Focaccia Ahead of Time?
Absolutely! You can prepare the dough up to the first rise and refrigerate it overnight. The slow fermentation will deepen the flavor. Just let it come to room temperature and rise a bit before shaping and baking.
How Should I Store Leftover Focaccia?
Store focaccia in an airtight container or wrapped tightly at room temperature for up to 2 days. For longer storage, freeze slices and reheat in the oven or toaster for a crispy finish.
Can I Add Other Toppings to This Focaccia?
Definitely! Try olives, cherry tomatoes, caramelized onions, or a sprinkle of Parmesan cheese. Add toppings right after dimpling and before baking for the best flavor and texture.
