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Sourdough Discard Focaccia with Rosemary & Olive Oil

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 slices
Calories 250
A flavorful and easy focaccia bread made using sourdough discard, topped with rosemary and drizzled with olive oil.

Ingredients

Dough

  • 1 cup sourdough starter discard (unfed)
  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar or honey
  • 1 tsp instant yeast
  • 1 cup warm water (about 100°F/38°C)
  • 3 tbsp olive oil, plus extra for drizzling and greasing
  • 2 tbsp fresh rosemary leaves
  • Coarse sea salt for sprinkling coarse sea salt

Instructions 

  • Mix sourdough discard, warm water, and sugar in a bowl. Add flour, salt, and yeast; stir until shaggy dough forms.
  • Knead in 2 tbsp olive oil until smooth, then let rise in oiled bowl covered for 1-1.5 hours.
  • Transfer dough to greased pan, stretch to fill, and let rise for 30-45 minutes.
  • Preheat oven to 425°F (220°C). Dimple the dough, drizzle with remaining olive oil, sprinkle rosemary and sea salt.
  • Bake for 20-25 minutes until golden, then cool slightly and serve.

Notes

Use fresh rosemary for best flavor and ensure proper rising times for a fluffy texture.
Calories: 250kcal
Cost: $12
Course: Bread
Cuisine: Italian
Keyword: bread, focaccia, Sourdough