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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 220
A flavorful and easy focaccia made with sourdough discard, topped with rosemary and olive oil for a delicious snack or side.

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 dough rest covered for 30 minutes, then perform 3-4 stretch and fold cycles every 30 minutes over 2 hours.
  • Transfer dough to oiled pan, press out evenly, and create dimples with fingertips.
  • Cover and let rise for 45 minutes to 1 hour until puffed.
  • Preheat oven to 450°F (230°C). Drizzle olive oil, sprinkle rosemary, and coarse sea salt on top.
  • Bake for 20-25 minutes until golden brown. Cool slightly, then slice and serve warm.

Notes

Use fresh rosemary for the best flavor and ensure the dough is well stretched for a light, airy focaccia.
Calories: 220kcal
Cost: $10
Course: Side Dish
Cuisine: Italian
Keyword: Focaccia