This Sourdough Discard Focaccia with Rosemary & Olive Oil is a simple and delicious way to use up your sourdough discard while making something everyone will love. The focaccia comes out soft and fluffy on the inside with a golden, slightly crispy crust, all flavored beautifully with fresh rosemary and a good drizzle of olive oil. It’s that perfect balance of fragrant herbs and rich oil that makes each bite so tasty.
I really enjoy making this focaccia because it gives a little purpose to sourdough discard that might otherwise go to waste. Plus, it’s surprisingly easy to prepare and doesn’t need fancy ingredients. I like to press my fingertips into the dough before baking to create those classic dimples, which help to soak up the olive oil and add texture. It’s so satisfying to see the dough rise and then turn into this lovely, rustic bread.
One of my favorite ways to serve this focaccia is alongside a bowl of soup or a fresh salad for a cozy meal. It also works great as a snack or appetizer, just broken into pieces and shared with friends. The rosemary and olive oil make it flavorful enough to enjoy on its own, but it’s also wonderful when paired with a little bit of cheese or a dip. I always find that this focaccia brings people together, whether it’s a simple family dinner or a relaxed get-together.
Key Ingredients & Substitutions
Sourdough discard: This is the star of the recipe, adding a mild tang and moisture. If you don’t have discard, you can replace it with an equal amount of plain yogurt or buttermilk for some acidity and tenderness.
Active dry yeast: This helps the dough rise nicely. Instant yeast can be used too—just add it straight to the flour and skip proofing in water.
All-purpose flour: It works well here for a soft focaccia. Bread flour is an option for a chewier texture. Whole wheat flour can be mixed in up to half the amount for nuttiness but will make it denser.
Olive oil: Use a good quality extra virgin olive oil for the best flavor. You can swap with avocado oil if needed but you’ll miss that classic fruity note.
Fresh rosemary: Fresh herbs make a big difference. Dried rosemary can be used but add it sparingly as it’s more concentrated and can be a bit bitter if too much.
How Do You Get Those Perfect Dimpling & Crispy Edges on Focaccia?
The dimples are what make focaccia so special! They trap the olive oil and give that lovely texture contrast between soft inside and crispy outside.
- Once your dough is in the pan after the second rise, wet your fingertips slightly with water or olive oil to prevent sticking.
- Press gently but deeply into the dough with your fingertips all over the surface. Avoid flattening it completely.
- Drizzle generous olive oil over the top to fill the dimples—this helps develop a crispy, flavorful crust.
- Sprinkle rosemary and coarse sea salt evenly for taste and texture.
- Bake immediately in a hot oven so the oil sizzles and crisps quickly.
Patience to allow both risings and gentle handling of the dough before baking makes all the difference. The scent of rosemary and olive oil fills the kitchen during baking—one of my favorite baking smells!
Equipment You’ll Need
- Large mixing bowl – I recommend it because it gives your dough room to rise comfortably.
- Measuring cups and spoons – for accurate ingredient amounts so your focaccia turns out just right.
- Stand mixer with dough hook (optional) – speeds up kneading if you prefer less elbow grease.
- 9×13-inch baking pan – the perfect size for a thick, fluffy focaccia.
- Fingertips or a spoon – to make those classic dimples in the dough before baking.
- Wire cooling rack – to cool the focaccia evenly and keep the crust crispy.
Flavor Variations & Add-Ins
- Swap rosemary for thyme or sage for different fragrant herbs—great with hearty soups.
- Add sliced olives or cherry tomatoes on top before baking for more flavor.
- Sprinkle with grated Parmesan or mozzarella after dimpling for a cheesy twist.
- Mix in caramelized onions or roasted garlic into the dough for extra richness.
Sourdough Discard Focaccia with Rosemary & Olive Oil
Ingredients You’ll Need:
For The Dough:
- 1 cup sourdough discard (unfed)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup warm water (about 105°F/40°C)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil, plus more for drizzling
For The Topping:
- 2 tablespoons fresh rosemary leaves, roughly chopped
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This focaccia takes about 15 minutes for active prep and kneading, plus about 1 to 1.5 hours for the first rise, an additional 30-45 minutes for the second rise, and 20-25 minutes for baking. Overall, allow around 2 to 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm water with the active dry yeast. Let this sit for 5-10 minutes until it becomes frothy and bubbly. This means the yeast is active and ready to go.
2. Make the Dough:
In a large bowl, combine the sourdough discard, frothy yeast mixture, and 1/4 cup olive oil. Stir together. Then add the flour and salt. Mix until a rough dough forms.
3. Knead the Dough:
Turn the dough onto a lightly floured surface. Knead by hand for about 8-10 minutes until the dough feels smooth and elastic. If you prefer, use a stand mixer fitted with a dough hook and knead for 6-7 minutes.
4. First Rise:
Lightly oil a large bowl and place your dough inside, turning it once to coat all sides with oil. Cover the bowl with plastic wrap or a clean towel. Let it rest in a warm spot until doubled in size—about 1 to 1.5 hours.
5. Shape and Second Rise:
Oil a 9×13-inch baking pan generously. Transfer your dough into the pan and gently stretch it out to fill the pan. Cover again and let it rise for another 30-45 minutes until puffy.
6. Prepare for Baking:
Preheat the oven to 425°F (220°C). Use your fingertips to press deep dimples all over the surface of the dough. Drizzle with extra olive oil, then sprinkle the rosemary and flaky sea salt on top.
7. Bake:
Bake for 20-25 minutes until the top turns golden brown and crispy.
8. Cool and Serve:
Remove the focaccia from the oven and let it cool slightly on a wire rack. If you like, drizzle a bit more olive oil over the top before slicing into squares. Enjoy warm or at room temperature!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before using. This helps the discard mix smoothly with other ingredients.
What Can I Substitute if I Don’t Have Fresh Rosemary?
Dried rosemary can be used, but use about one-third of the amount since it’s more potent. You could also swap fresh thyme or oregano for a different herbal twist.
How Should I Store Leftover Focaccia?
Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm slices briefly in the oven or toaster oven to regain crispness.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, cover the dough tightly and refrigerate overnight. Bring it back to room temperature before the second rise and baking. This also enhances flavor.