This Sourdough Discard Focaccia with Rosemary & Olive Oil is a wonderful way to use up that little bit of sourdough starter you have left over. It’s soft and fluffy on the inside with a golden, slightly crispy crust on the outside. The fresh rosemary and rich olive oil add such a lovely, earthy flavor that makes every bite really satisfying.
I love making focaccia when I have some sourdough discard because it feels like a special treat with very little effort. You don’t have to waste any starter, and the dough comes together easily. Plus, brushing it with olive oil and sprinkling fresh rosemary on top is one of my favorite little rituals when baking. It fills the kitchen with the best smell, and I always find myself sneaking a piece just straight from the pan.
This focaccia is perfect to serve alongside a simple salad or soup, or even just on its own as a snack. I especially like tearing off a warm piece, dipping it in some balsamic vinegar, and enjoying the mix of flavors. It’s the kind of bread that’s great for sharing with family and friends, making any meal just a bit more special and comforting.
Key Ingredients & Substitutions
Sourdough Discard: This is the leftover starter you normally discard when feeding. It adds great flavor and helps with leavening. If you don’t have sourdough discard, you can substitute with equal parts yogurt or buttermilk to keep some tang and moisture.
Active Dry Yeast: This boosts the rise since the discard alone may not be strong enough. Instant yeast can be used instead—add it directly to the flour without activating first for convenience.
Olive Oil: Use good quality extra virgin olive oil for a rich flavor, both in the dough and on top. If you want a lighter taste, you can swap for avocado oil or a mild vegetable oil.
Fresh Rosemary: Adds an earthy, piney aroma that pairs beautifully with focaccia. If fresh rosemary isn’t available, dried rosemary can work—use about one-third of the amount and sprinkle it earlier to rehydrate.
How Do You Get Those Perfect Dimples in Your Focaccia?
The dimpling step is important for focaccia’s classic look and texture. It helps trap olive oil and creates uneven pockets that keep the bread moist and flavorful.
- Once your dough is stretched out in the pan, make gentle but firm indentations all over using your fingertips.
- Press about half an inch deep, don’t tear the dough.
- If the dough springs back, give it a short rest then try again—this relaxes the gluten.
- These dimples let the oil pool so those spots turn golden and crispy while the dough stays soft underneath.
Making these dimples carefully gives your focaccia great texture and that classic look every time.
Equipment You’ll Need
- Large mixing bowl – I use this to combine and let the dough rise comfortably.
- Measuring cups and spoons – help get the ingredients just right for consistent results.
- Whisk or wooden spoon – makes mixing the yeast and flour easy without extra tools.
- 9×13 inch baking pan – provides the perfect shape and size for baking the focaccia evenly.
- Pastry brush or spoon – useful for drizzling olive oil over the dough before baking.
- Kitchen towel or plastic wrap – covers the dough during rising to keep it warm and moist.
- Oven – of course, needed to turn your dough into delicious focaccia.
Flavor Variations & Add-Ins
- Use fresh basil or thyme instead of rosemary for different herby flavors that go well with tomatoes or pizza toppings.
- Add sliced olives, cherry tomatoes, or caramelized onions on top before baking for extra flavor and color.
- Mix grated cheese like Parmesan, cheddar, or goat cheese into the dough for a cheesy twist.
- Spread a thin layer of garlic butter before baking for an extra aroma and rich taste.
Sourdough Discard Focaccia with Rosemary & Olive Oil
Ingredients You’ll Need:
For The Dough:
- 1 cup (240g) sourdough discard (unfed starter)
- 2 1/4 cups (280g) all-purpose flour
- 3/4 cup (180ml) warm water (about 100°F/38°C)
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil, plus extra for drizzling and greasing
For The Topping:
- Fresh rosemary sprigs (about 2-3 tablespoons of roughly chopped rosemary)
- Coarse sea salt, for sprinkling
Time Needed:
This focaccia recipe takes about 15 minutes to prepare and knead the dough, with two rises totaling around 1.5 to 2 hours. Baking takes about 20-25 minutes. Plan for roughly 2 to 2.5 hours from start to finish, including cooling time.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix warm water, sugar, and active dry yeast. Let it rest for 5 to 10 minutes until it becomes frothy – this means the yeast is ready.
2. Make the Dough:
In a large bowl, combine the sourdough discard, all-purpose flour, salt, and 2 tablespoons olive oil. Pour in the activated yeast mixture. Stir everything together with a wooden spoon or your hands until the dough begins to come together.
3. Knead the Dough:
Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until the dough feels smooth and elastic. If you prefer, you can use a stand mixer with a dough hook attachment and knead for about 4 to 5 minutes.
4. First Rise:
Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Leave it to rise at room temperature for 1 to 1.5 hours, or until the dough doubles in size.
5. Prepare the Pan:
Grease a 9×13 inch (23×33 cm) baking pan generously with olive oil.
6. Shape and Dimple the Dough:
Transfer the risen dough into the oiled pan. Gently stretch and press it with your fingers to fill the pan evenly. Press your fingertips all over the surface to create dimples – these hold olive oil and help create that classic focaccia texture.
7. Second Rise:
Cover the dough loosely and let it rise again for 30 to 45 minutes, until it looks puffy.
8. Add Rosemary and Oil:
Preheat your oven to 425°F (220°C). Drizzle the dough generously with olive oil. Sprinkle the fresh chopped rosemary and coarse sea salt evenly on top.
9. Bake:
Bake the focaccia in the preheated oven for 20 to 25 minutes, or until it turns golden brown and sounds hollow when tapped.
10. Cool and Serve:
Remove from the oven and let cool slightly in the pan. Slice into squares and serve warm or at room temperature. Add a little more olive oil on top if you like. Enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight and bring it to room temperature before using. This helps it mix smoothly into the dough.
Can I Skip the Active Dry Yeast?
While the sourdough discard provides some fermentation, adding yeast ensures a good rise and light texture. If you skip it, the focaccia may be denser and take much longer to rise.
How Should I Store Leftover Focaccia?
Keep leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm slices in a toaster oven or oven for a few minutes to bring back the crispness.
Can I Add Other Toppings?
Absolutely! Try olives, cherry tomatoes, caramelized onions, or grated cheese. Add these on top just before baking for extra flavor and texture.
