This Sourdough Discard Focaccia with Rosemary & Olive Oil is a wonderfully light and crispy bread that’s full of flavor. It’s made using sourdough discard, so you get all the tangy goodness without needing an active starter. The rosemary adds a fresh, earthy aroma, while the generous drizzle of olive oil makes the crust beautifully golden and just a little bit crispy.
I love making this focaccia when I have some sourdough discard sitting in the fridge because it turns simple ingredients into something pretty special. It’s such a great way to reduce waste and use up what might otherwise get thrown out. Plus, the smell while it’s baking is absolutely irresistible and fills the whole kitchen with warmth.
My favorite way to enjoy this focaccia is fresh from the oven, still warm, with a little extra olive oil for dipping or alongside a big bowl of soup or salad. It also works wonderfully as a base for sandwiches or just as a snack with some cheese on the side. I find that no matter how I serve it, this focaccia never lasts long at our house!
Key Ingredients & Substitutions
Sourdough Discard: This is the starter you’ve fed but didn’t use. It adds flavor and helps leavening. If you don’t have discard, you can use a bit more yeast instead.
Olive Oil: It gives the focaccia its crispy, golden crust and rich taste. Use good-quality extra virgin olive oil for best flavor. Avocado oil can work if you prefer a milder taste.
Fresh Rosemary: Fresh herbs add an aromatic punch. If you can’t find rosemary, thyme or sage are nice alternatives, but rosemary’s piney flavor is classic here.
Flour: All-purpose flour works well for this recipe. For a chewier crumb, try bread flour instead. Whole wheat flour is possible but may make the bread denser.
How Do You Get Those Signature Dimpled Focaccia Pockets?
The dimples are a focal point of focaccia—they hold olive oil and seasoning, giving bursts of flavor and a beautiful texture.
- Use your fingertips: gently press into the dough without tearing it.
- Work evenly across the dough surface, making multiple dimples to cover all areas.
- If the dough resists stretching, let it rest for 10 minutes to relax the gluten, then continue.
- Dimples help keep the dough moist during baking and create those lovely pockets of olive oil in each bite.
Once you’ve dimpled the dough, be generous drizzling olive oil to soak into the indentations before baking. This step ensures a golden, crispy top and a moist crumb inside.
Equipment You’ll Need
- Large mixing bowl – I like it because it gives enough space for the dough to rise comfortably.
- Wooden spoon or dough scraper – makes mixing and handling sticky dough easier.
- 9×13 inch baking tray or pan – provides the perfect size for spreading and proofing the dough.
- Measuring cups and spoons – ensures ingredients are accurate for best results.
- Pastry brush or spoon for olive oil – helps evenly coat the dough before baking.
- Cooling rack – keeps the focaccia crispy as it cools.
Flavor Variations & Add-Ins
- Cheese toppings: sprinkle with grated Parmesan, mozzarella, or feta after dimpling for extra flavor.
- Extra herbs: add thyme, oregano, or basil with the rosemary for a more layered herb taste.
- Olives or sun-dried tomatoes: fold in or scatter on top before baking for a Mediterranean twist.
- Garlic: press minced garlic into the dimples or brush on top mixed with olive oil for a garlicky punch.
How to Make Sourdough Discard Focaccia with Rosemary & Olive Oil
Ingredients You’ll Need:
For The Dough:
- 1 cup (240g) sourdough discard (unfed)
- 1 1/4 cups (300ml) warm water
- 3 1/2 cups (450g) all-purpose flour
- 2 tsp salt
- 2 tsp sugar or honey
- 1 tsp instant dry yeast (optional, for a quicker rise)
- 3 tbsp olive oil (plus more for drizzling)
For Topping:
- Fresh rosemary sprigs, roughly chopped
- Coarse sea salt for sprinkling
Time Needed to Make This Focaccia
This focaccia takes about 15-20 minutes to prepare, plus about 2 to 2.5 hours of rising time (which can vary if you use yeast). Baking takes 20-25 minutes. Overall, plan for around 3 hours from start to finish, including resting and baking.
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, and sugar or honey. Stir well until the sugar dissolves. Add the flour, salt, and instant yeast if you’d like a faster rise. Mix everything together with a wooden spoon or your hands until a sticky dough forms.
2. Knead and Rise:
Add 2 tablespoons of olive oil and knead the dough gently for 5 to 7 minutes until it’s smooth and elastic, though still a bit sticky. Lightly oil a clean bowl, place the dough inside, cover it with a damp towel or plastic wrap, and let it rise at room temperature. This should take about 2 hours or until the dough doubles in size.
3. Shape and Rest the Dough:
After rising, press down gently to release the air. Transfer your dough to a well-oiled baking pan (about 9×13 inches). Use your fingers to stretch and press the dough out evenly, aiming for about an inch thick. Cover it loosely and let it rest another 30 to 45 minutes to puff up a bit more.
4. Prepare and Bake:
Preheat your oven to 425°F (220°C). Before baking, dimple the dough all over with your fingertips. Drizzle plenty of olive oil on top, sprinkle with chopped rosemary and a good pinch of coarse sea salt. Bake for 20-25 minutes until golden brown and crisp on top.
5. Finish and Serve:
Remove the focaccia from the oven and drizzle a little more olive oil while it’s still warm. Let it cool slightly on a wire rack to keep the bottom crisp. Slice it up and enjoy warm, or at room temperature with your favorite dips or alongside salads and soups.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just make sure to thaw it completely in the fridge overnight before using. Bring it to room temperature before mixing so it incorporates easily into the dough.
What Can I Substitute for Fresh Rosemary?
If you don’t have fresh rosemary, dried rosemary works too—use about one-third of the amount since dried herbs are more concentrated. Alternatively, thyme or oregano make great flavor substitutes.
How Should I Store Leftover Focaccia?
Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat in the oven to bring back its crispy texture.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, cover and refrigerate the dough overnight to ferment slowly. Before baking, bring it back to room temperature, shape, rest, and proceed with dimpling and baking as usual.