This Sourdough Discard Focaccia with Rosemary & Olive Oil is a simple, tasty way to use up sourdough starter that you might otherwise toss out. It’s got a golden, crispy crust with plenty of soft, fluffy dough inside, all topped with fragrant fresh rosemary and a generous drizzle of good olive oil. The flavors are straightforward but so satisfying—herby, a little salty, and perfectly chewy.
I love making this focaccia when I have a bit of sourdough discard sitting in the fridge because it feels like I’m turning what might be waste into something super delicious. The rosemary and olive oil combine to fill the kitchen with a warm, inviting smell that always makes me smile. Plus, it’s one of those breads that’s easy to pull together even if you’re not a bread pro, and the end result looks way fancier than you’d expect!
My favorite way to enjoy this focaccia is fresh out of the oven, still warm, with a little sea salt sprinkled on top. It’s great on its own, but also fantastic for dipping in a bit of balsamic vinegar or alongside a big salad. This focaccia always comes through for me whether it’s a snack, part of dinner, or something to make a simple meal feel special. I’m pretty sure it’s going to be a new favorite in your kitchen too!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the base that adds flavor and a bit of natural leavening. If you don’t have discard, you can use a mix of flour and water plus a little extra yeast to mimic it. Using discard gives a nice mild tang to the focaccia.
Olive Oil: A good quality extra virgin olive oil really lifts the flavor and helps create that crisp crust. If you want, you can swap for avocado oil, but olive oil is classic here. Don’t skip the extra drizzle on top—it keeps the bread moist and tasty.
Rosemary: Fresh rosemary works best for its strong, fragrant aroma. You can use dried rosemary in a pinch, but use less since it’s more concentrated. Feel free to add other herbs like thyme or oregano if you like.
Flour: All-purpose flour is simple and reliable here. For more chew and a nuttier flavor, try bread flour. Whole wheat or spelt can be mixed in for added texture, but the dough may be a bit denser.
How Do You Get That Perfect Focaccia Texture with Stretch and Folds?
Stretch and folds help build gluten and make the dough strong without heavy kneading. Here’s how to do it:
- Wet your hands to stop the dough from sticking.
- Grab one side of the dough, gently stretch it upwards, then fold it back over the dough ball.
- Turn the bowl and repeat 3-4 times to stretch all around.
- Do this every 30 minutes for two hours—the dough will get smoother and more stretchy.
This method helps the dough trap air, which gives you those lovely bubbles inside the bread, making it light and fluffy with a chewy crumb. It’s easier than kneading and perfect for wet dough like focaccia!
Equipment You’ll Need
- Large mixing bowl – I like it because it gives plenty of space for the dough to rise.
- Measuring cups and spoons – helps me get the ingredients just right.
- Rubber spatula or dough scraper – makes mixing and transferring the dough easier.
- 9×13 inch baking pan or sheet pan – perfect size for spreading out the dough evenly.
- Kitchen towel or plastic wrap – keeps the dough covered and helps it rise.
- Oven – obviously essential for baking the focaccia to golden perfection.
Flavor Variations & Add-Ins
- Cheese: Sprinkle shredded Parmesan, mozzarella, or feta on top before baking for extra richness and depth.
- Herb swaps: Use thyme, oregano, or basil instead of or alongside rosemary for a different flavor profile.
- Veggie toppings: Add sliced cherry tomatoes, olives, or caramelized onions before baking to customize it.
- Spice up: Incorporate red pepper flakes or a touch of smoked paprika into the olive oil drizzle for some extra kick.
How to Make Sourdough Discard Focaccia with Rosemary & Olive Oil
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) sourdough starter discard (unfed)
- 2 cups (260g) all-purpose flour
- 3/4 cup (180ml) warm water (about 80°F/27°C)
- 2 tbsp olive oil, plus extra for drizzling
- 1 tsp salt
- 1 tsp sugar or honey (optional, helps with browning)
- 1 tsp instant yeast (optional but helps with rise)
Topping:
- 2 tbsp fresh rosemary leaves, roughly chopped
- Coarse sea salt for sprinkling
Time Needed:
Total time is about 4 to 5 hours, including prep, resting, rising, and baking. Most of this time is hands-off, letting the dough rise and develop flavor. Active work takes about 20-30 minutes.
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the sourdough discard, warm water, and 2 tablespoons olive oil. Stir to mix well. Add flour, salt, sugar (if using), and instant yeast (if using). Mix everything together until you get a loose, sticky dough.
2. Rest the Dough (Autolyse):
Cover the bowl with a damp towel or plastic wrap and let the dough rest for 30 minutes. This helps hydrate the flour and get gluten started.
3. Build Gluten with Stretch and Folds:
For 2 hours, every 30 minutes, wet your hands and gently grab one edge of the dough. Stretch it upwards and fold it over the rest of the dough. Do this 3 to 4 times around the bowl each time. This strengthens the dough and helps it rise.
4. First Rise:
After your last stretch and fold, cover the bowl and let the dough sit at room temperature until it roughly doubles in size, about 2 to 3 hours.
5. Shape the Dough:
Generously oil a 9×13 inch baking pan. Tip the dough into the pan gently and use your fingertips to press it out evenly, creating little dimples all over by pressing your fingers deep into the dough.
6. Final Rise:
Cover the dough again and let it rise for an additional 45 minutes to 1 hour until puffed up.
7. Prepare for Baking:
Preheat your oven to 450°F (230°C). Drizzle olive oil generously over the dough, sprinkle fresh rosemary, and finish with coarse sea salt.
8. Bake:
Bake the focaccia for 20 to 25 minutes until golden brown and crisp on top.
9. Cool and Serve:
Remove the focaccia from the oven and let it cool slightly on a wire rack. Slice into squares and enjoy warm, with extra olive oil if you like.
Can I Use Frozen Sourdough Discard for This Focaccia?
Yes! Just be sure to thaw it completely in the fridge overnight and bring it to room temperature before using. This helps your dough activate properly and rise nicely.
What Can I Substitute for Fresh Rosemary?
If you don’t have fresh rosemary, dried rosemary works too—use about half the amount since it’s more concentrated. You could also try other herbs like thyme, oregano, or even fresh basil for a different twist.
How Should I Store Leftover Focaccia?
Store leftovers in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze focaccia slices in a freezer bag for up to 3 months—just thaw and warm before eating.
Can I Make This Focaccia Without Instant Yeast?
Yes, if you want to rely solely on the sourdough discard for leavening, but keep in mind the rise might take longer and the texture might be a bit denser. Adding the yeast helps speed up the process and gives a lighter crumb.