This Sourdough Discard Focaccia with Rosemary & Olive Oil is a simple, tasty way to use up extra sourdough starter. The focaccia dough is soft and airy with a crispy, golden crust that’s perfectly seasoned with fresh rosemary and a generous drizzle of fragrant olive oil. It’s the kind of bread that’s easy to love because it’s both hearty and light at the same time.
I really enjoy making this focaccia when I have leftover sourdough starter that I don’t want to waste. It bakes up beautifully every time, and the smell of rosemary mixed with olive oil filling the kitchen makes it hard to wait for it to cool. I like to press my fingertips into the dough before baking to give it that classic dimpled look and add some extra olive oil in those little pockets—it keeps the focaccia super moist and flavorful.
For me, this focaccia is a go-to snack or side when I want something simple but satisfying. It pairs wonderfully with soup, salads, or just some cheese on the side. When friends come over, I often serve it warm straight from the oven, and it always disappears fast. It’s a perfect way to turn sourdough discard into something delicious that everyone can enjoy!
Key Ingredients & Substitutions
Sourdough starter discard: This uses unfed starter, which adds a mild tang and flavor. If you don’t have discard, a mix of sourdough starter and a bit more yeast works fine.
Flour: All-purpose flour keeps the focaccia soft yet sturdy. You can try bread flour for a chewier texture or whole wheat for a nuttier taste.
Olive oil: This is key for moisture and flavor. Use a good quality extra virgin olive oil if possible. If needed, grapeseed or avocado oil can be swapped for a lighter taste.
Rosemary: Fresh rosemary brings bright herbal notes. If fresh isn’t available, dried rosemary is okay but use less to avoid bitterness.
How Do You Get Those Classic Focaccia Dimples and Crispy Edges?
The dimples are the hallmark of focaccia and help trap olive oil and toppings.
- After the dough’s second rise, gently press your fingertips all over the dough—don’t press too hard to avoid deflating it.
- Dip your fingers in olive oil to prevent sticking and help coat the dough while you dimple.
- After dimpling, drizzle more olive oil into the pockets to help create a crispy top and keep the inside moist.
- Baking at 425°F (220°C) helps form that golden crust quickly, so preheat your oven properly.
With these tips, you’ll get a focaccia that’s soft and airy inside with a crisp, bubbly surface that’s full of flavor.
Equipment You’ll Need
- Large mixing bowl – I use this to combine the ingredients and let the dough rise comfortably.
- Measuring cups and spoons – keep these handy for accurate ingredient amounts.
- Stand mixer with dough hook (optional) – makes kneading easier if you prefer not to do it by hand.
- Baking sheet or pan – I like a rimmed sheet so the focaccia can get a nice edge and crispy bottom.
- Kitchen towel or plastic wrap – covers the dough during rising to keep it warm and prevent it from drying out.
- Fingertips – essential for dimpling the dough before baking.
Flavor Variations & Add-Ins
- Swap rosemary for thyme or basil for a different herbal flavor that pairs well with tomatoes or cheese.
- Add sliced olives or cherry tomatoes on top before baking for extra color and flavor.
- Mix in grated Parmesan or crumbled feta into the dough for a cheesy twist.
- Sprinkle with flaky sea salt or add a pinch of garlic powder with the olive oil for extra seasoning.
Sourdough Discard Focaccia with Rosemary & Olive Oil
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 1/2 cups (360ml) warm water
- 3 1/2 cups (440g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 3 tbsp olive oil, plus extra for drizzling
For the Topping:
- 2 tbsp fresh rosemary leaves, roughly chopped
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This focaccia recipe takes about 15 minutes to prepare the dough, plus around 1 to 1 1/2 hours for the first rise and another 30 to 45 minutes for the second rise. Baking takes about 20 to 25 minutes. Plan for roughly 2 to 2 1/2 hours total so you can enjoy fresh, warm focaccia!
Step-by-Step Instructions:
1. Mix Yeast and Starter:
In a large bowl, whisk together the warm water, sourdough starter discard, sugar, and active dry yeast. Let it rest for about 5 minutes until you see it become foamy.
2. Make the Dough:
Add the flour, salt, and 3 tablespoons of olive oil to the bowl. Mix until a sticky dough forms. Turn the dough onto a lightly floured surface and knead it for 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook if you prefer.
3. First Rise:
Lightly oil a large bowl and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 to 1 1/2 hours, until it has doubled in size.
4. Shape the Dough:
Transfer the risen dough to a greased baking sheet or pan. Use your fingers to gently press and stretch the dough into a rectangle about 1 inch thick.
5. Second Rise:
Cover the dough again and let it rest for 30 to 45 minutes to rise a little more before baking.
6. Prepare and Bake:
Preheat your oven to 425°F (220°C). Use your fingertips to make dimples all over the surface of the dough. Drizzle a generous amount of olive oil on top, then sprinkle with fresh rosemary leaves and coarse sea salt.
7. Bake the Focaccia:
Bake for 20 to 25 minutes until the focaccia is golden brown and crispy on the edges.
8. Cool and Serve:
Remove the focaccia from the oven and let it cool slightly on a wire rack. Serve warm or at room temperature, with extra olive oil for dipping if you like.
Can I Use Frozen Sourdough Discard for This Focaccia?
Yes, you can! Just make sure to thaw the discard overnight in the fridge and bring it to room temperature before mixing the dough. This helps activate the yeast properly and results in better rise.
Can I Make the Dough Ahead of Time?
Absolutely! After the first rise, you can refrigerate the dough overnight. When ready to bake, bring it to room temperature, then shape and let it rise again before baking as usual.
How Should I Store Leftover Focaccia?
Store leftover focaccia in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. To refresh, warm it in the oven for a few minutes to regain that crispy crust.
Can I Add Other Toppings to This Focaccia?
Definitely! Feel free to add toppings like sliced olives, cherry tomatoes, caramelized onions, or shredded cheese before baking to customize the flavor to your liking.