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Crispy Sourdough Discard Focaccia with Rosemary & Salt

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This crispy sourdough discard focaccia is the perfect solution for using up that jar of discard sitting in your fridge. With a shatteringly crispy crust, airy interior, and fragrant rosemary and salt topping, it delivers restaurant-quality results with simple ingredients and no complicated techniques.

Ingredients

Scale
  • 1 cup (240g) sourdough discard
  • 2 cups (250g) bread flour
  • 1/2 cup (120ml) warm water (90°F to 100°F)
  • 2 tablespoons (30ml) extra virgin olive oil, plus more for the pan
  • 1 teaspoon (5g) sea salt
  • 1 teaspoon (4g) instant yeast (optional)
  • 1 teaspoon (4g) honey or sugar
  • 3 tablespoons (45ml) extra virgin olive oil (for the pan)
  • 2 tablespoons fresh rosemary, chopped finely
  • 1 to 2 teaspoons flaky sea salt (e.g., Maldon)
  • Optional: fresh cracked black pepper or red pepper flakes

Instructions

  1. Mix the dough: In a large mixing bowl, combine the sourdough discard, warm water, and honey. Stir until the discard breaks up and everything looks homogenous. Add the bread flour, salt, and instant yeast. Mix with a wooden spoon until a shaggy, sticky dough forms. Cover the bowl with plastic wrap and let it rest for 30 minutes.
  2. First rise: After the rest, perform a series of stretch and folds. Wet your hands, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl 90 degrees and repeat. Do this four times total, covering the bowl between each set. Let the dough rise at room temperature until doubled in size and bubbly (2 to 3 hours, or up to 4 hours in a cold kitchen).
  3. Cold fermentation: Cover the bowl tightly and refrigerate overnight (8 to 12 hours) for best flavor. Can go up to 24 hours.
  4. Prepare the pan: The next day, pour 3 tablespoons of olive oil into a 9×13 inch metal baking pan. Use your fingers to spread it all over the bottom and up the sides.
  5. Transfer and stretch: Gently scrape the cold dough into the oiled pan. Let it rest for 20 minutes to warm up slightly, then use your fingertips to gently stretch it toward the edges of the pan. If it springs back, let it rest another 10 minutes and try again.
  6. Second rise: Cover the pan with plastic wrap and let the dough rise at room temperature until puffy and nearly doubled in thickness (1.5 to 2 hours).
  7. Dimple and top: Oil your fingers generously, then press them straight down into the dough, creating deep dimples all the way to the bottom of the pan. Sprinkle the chopped rosemary evenly over the top, followed by the flaky sea salt. Add optional black pepper or red pepper flakes if desired.
  8. Bake: Preheat oven to 425°F (220°C) with a rack in the middle. Bake for 25 to 30 minutes, rotating the pan halfway through, until the top is deep golden brown and the bottom is crispy and dark. Let cool in the pan for 5 minutes, then transfer to a wire rack. Let cool for at least 15 minutes before cutting.

Notes

Don’t skip the cold fermentation for best flavor. Use enough olive oil in the pan for a crispy bottom crust. Wet your fingers for dimpling to prevent sticking. Let the focaccia cool properly before cutting to avoid a gummy interior. Store leftovers in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5-7 minutes. Freezes well for up to 3 months.

Nutrition

Keywords: sourdough discard, focaccia, crispy focaccia, rosemary focaccia, sourdough bread, easy bread recipe, no-knead bread

Find it online: https://gleamgulp.com/crispy-sourdough-discard-focaccia-with-rosemary-and-salt/