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Sourdough Discard Focaccia with Rosemary & Olive Oil

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 slices
Calories 250
A flavorful and easy focaccia recipe using sourdough discard, topped with rosemary and olive oil for a delicious treat.

Ingredients

Dough

  • 1 cup sourdough starter discard (unfed)
  • 2 cups all-purpose flour
  • 3/4 cup warm water (about 80°F/27°C)
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 tsp salt
  • 1 tsp sugar or honey (optional)
  • 1 tsp instant yeast (optional)
  • 2 tbsp fresh rosemary leaves, roughly chopped

Coarse sea salt for sprinkling

Instructions 

  • Mix sourdough discard, warm water, and olive oil. Add flour, salt, sugar, and yeast; stir into a sticky dough.
  • Let the dough rest covered for 30 minutes.
  • Stretch and fold the dough every 30 minutes for 2 hours.
  • Allow the dough to double in size at room temperature for 2-3 hours.
  • Press dough into oiled pan, create dimples, then let rise for 45-60 minutes.
  • Preheat oven to 450°F (230°C), drizzle with olive oil, sprinkle rosemary and sea salt, then bake for 20-25 minutes.

Notes

Use fresh rosemary for best flavor and ensure the dough is well-oiled to prevent sticking.
Calories: 250kcal
Cost: $15
Course: Appetizer, Snack
Cuisine: Italian
Keyword: focaccia, Rosemary, Sourdough