This Sourdough Discard Focaccia with Rosemary & Olive Oil is a delicious way to use up your sourdough starter discard while making a fluffy, golden bread that’s crispy on the outside and soft inside. The rosemary adds a fresh, earthy aroma, and the olive oil gives it a rich, comforting flavor that’s simply irresistible. The little dimples all across the top trap pools of olive oil, making each bite full of flavor.
I love making this focaccia when I have extra sourdough discard because it feels like I’m turning something that might go to waste into a warm, tasty bread that everyone enjoys. I find it really relaxing to gently press my fingers into the dough to create those signature little wells before baking. It’s satisfying and kind of fun, like adding a personal touch to every loaf.
My favorite way to serve this focaccia is just warm, straight from the oven, with a little extra drizzle of olive oil and maybe a sprinkle of sea salt on top. It’s perfect alongside a salad or just as a snack on its own with some good cheese or olives. Whenever I bring this bread to gatherings, it’s quickly snapped up, and I always get asked for the recipe!
Key Ingredients & Substitutions
Sourdough Discard: This is the starter you refresh and set aside, perfect for adding flavor without extra rise time. If you don’t have discard, you can use active sourdough starter but reduce water slightly.
Olive Oil: Extra virgin olive oil gives great flavor and helps create that crispy crust. You can substitute with any mild vegetable oil, but the taste will be less rich.
Rosemary: Fresh rosemary adds that lovely, woodsy aroma. You can swap with thyme or oregano if rosemary isn’t available, but fresh herbs work best here.
Flour: All-purpose flour creates a nice texture, but you can try bread flour for a chewier crumb or half whole wheat for a nuttier taste.
How Do You Get Those Perfect Dimples in Your Focaccia?
The dimples on focaccia create pockets that hold olive oil and seasonings, giving the bread its signature texture and flavor. Here’s how to do it right:
- Once your dough is stretched into the pan, press your fingertips firmly into the dough to create deep wells—but don’t press all the way through.
- Space your dimples evenly over the surface for even oil and rosemary pooling.
- Resist the urge to smooth over the dimples—they should remain clearly visible before baking.
- Drizzle olive oil over the dimpled surface so it settles into those pockets, keeping the focaccia moist and crisp.
I like to make the dimples right before baking to keep the dough’s airy structure. It’s an easy step that makes a big difference in taste and appearance!
Equipment You’ll Need
- Large mixing bowl – I like using a roomy bowl to give the dough plenty of space as it rises and stretches easily.
- Mixing spoon or dough scraper – helps combine ingredients and scrape down the sides of the bowl.
- 9×13 inch baking pan or similar-sized sheet – provides a good surface to spread and bake the focaccia.
- Kitchen towel or plastic wrap – covers the dough while it rests and rises, keeping moisture in.
- Measuring spoons and cups – for accuracy and consistent results.
- Fingertips – essential for pressing in those signature dimples before baking.
- Wire cooling rack – helps the focaccia cool evenly and stay crispy on the outside.
Flavor Variations & Add-Ins
- Swap rosemary for thyme, oregano, or basil to change the herb flavor; perfect for different cuisines.
- Add sliced olives, cherry tomatoes, or caramelized onions on top before baking for extra flavor and texture.
- Stir in grated cheese like parmesan or pecorino for a cheesy twist.
- Use garlic-infused olive oil for a richer, more aromatic bread that pairs well with soups or salads.
How to Make Sourdough Discard Focaccia with Rosemary & Olive Oil
Ingredients You’ll Need:
For The Focaccia Dough:
- 1 cup sourdough starter discard (unfed)
- 1 cup warm water (about 80-85°F / 27-29°C)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil (plus extra for drizzling and greasing)
- 2 teaspoons fresh rosemary leaves, roughly chopped (plus extra for topping)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This focaccia takes about 15 minutes to mix and prepare, followed by 1 to 1½ hours for the first rise, then another 30-45 minutes for the second rise. Baking takes 20-25 minutes. Overall, plan for about 2.5 to 3 hours, mostly resting and rising time.
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the sourdough starter discard and warm water. Stir gently to loosen the discard. Add the flour, salt, olive oil, and chopped rosemary. Mix everything until you have a sticky dough.
2. First Rise:
Cover the bowl with a clean towel or plastic wrap. Leave the dough at room temperature for 1 to 1½ hours until it becomes puffy and bubbly.
3. Shape the Dough:
Generously drizzle olive oil onto a 9×13 inch baking pan. Transfer the dough onto the pan and gently stretch it with your fingers to cover the bottom evenly.
4. Second Rise:
Cover the dough loosely and let it rise for another 30-45 minutes until it looks puffy.
5. Prepare for Baking:
Preheat your oven to 425°F (220°C) during the last 15 minutes of the second rise. Press your fingertips deeply into the dough to create dimples all over. Drizzle more olive oil on top, then scatter the extra rosemary leaves and sprinkle coarse sea salt evenly.
6. Bake the Focaccia:
Place the pan in the oven and bake for 20-25 minutes until the focaccia is golden brown and the edges are crispy.
7. Cool and Serve:
Remove the focaccia from the oven and let it cool slightly on a wire rack. Serve warm or at room temperature, drizzled with extra olive oil if you like.
Can I Use Frozen Sourdough Discard for This Focaccia?
Yes, you can use frozen discard, but be sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing. This helps the dough rise properly and develop flavor.
How Should I Store Leftover Focaccia?
Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to a month. Reheat in the oven to regain crispiness.
Can I Add Other Herbs or Toppings?
Absolutely! Feel free to swap rosemary for thyme, oregano, or basil. You can also add toppings like olives, cherry tomatoes, or grated cheese before baking to customize the flavor.
Is It Okay to Use Bread Flour Instead of All-Purpose Flour?
Yes! Bread flour will give the focaccia a chewier texture and more structure. Just keep the hydration the same and expect a slightly different crumb.