Go Back
Print

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 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 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 (for sprinkling)

Instructions 

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

Notes

Use high-quality olive oil for best flavor.
Calories: 250kcal
Cost: $10
Course: Side Dish
Cuisine: Italian
Keyword: bread