Description
A forgiving, beginner-friendly sourdough focaccia recipe that uses discard for a crispy, herbaceous loaf with big air pockets. Perfect for impressing guests or enjoying as comfort food with minimal active effort.
Ingredients
Scale
- 1 cup (225g) active sourdough discard
- 3 cups (375g) bread flour
- 1 cup (240ml) warm water
- 3 tablespoons (45ml) extra virgin olive oil (for dough)
- 2 teaspoons fine sea salt
- 1/2 teaspoon instant yeast
- 1/4 cup (60ml) extra virgin olive oil (for topping)
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon flaky sea salt
- 2–3 garlic cloves, thinly sliced (optional)
Instructions
- In a large bowl, combine warm water and sourdough discard. Whisk until smooth.
- Add bread flour, 3 tablespoons olive oil, fine sea salt, and instant yeast. Stir until no dry flour remains; the dough will be shaggy and sticky.
- Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 4-6 hours.
- Every 30-45 minutes during the rise, perform a ‘stretch and fold’: wet hands, stretch the dough up, and fold it over the center. Repeat 4-5 times.
- Generously coat a 9×13 inch baking pan with olive oil. Line with parchment paper and drizzle more oil on top.
- Gently transfer the dough to the prepared pan. Wet hands and press the dough into the corners. Cover loosely and let rise for 2-3 hours until puffed and jiggly.
- Preheat oven to 425°F (220°C). Drizzle remaining 1/4 cup olive oil over the dough.
- Use oiled fingers to press deep dimples into the dough. Sprinkle with chopped rosemary, sliced garlic, and flaky sea salt.
- Bake for 25-30 minutes, rotating halfway through, until deep golden brown on top and bottom.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure the dough is fully risen and jiggly before baking to avoid dense results. Use good quality olive oil for the topping as it is a primary flavor component. If using glass pans, lower oven temperature by 25°F. This recipe can be made ahead by refrigerating the shaped dough overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 1
- Sodium: 450
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
Keywords: sourdough focaccia, sourdough discard recipe, easy bread, rosemary focaccia, beginner baking, Italian bread