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Crispy Sourdough Discard Focaccia Recipe Easy Rosemary Sea Salt Bread

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A crispy, golden focaccia bread made using sourdough discard, fresh rosemary, and flaky sea salt. This easy recipe yields a flavorful bread with a crunchy crust and soft, chewy interior.

Ingredients

Scale
  • 150g (5.3 oz) sourdough discard, room temperature
  • 350g (2 ¾ cups) all-purpose flour
  • 250ml (1 cup) warm water (around 105°F/40°C)
  • 1 tsp instant yeast (optional)
  • 3 tbsp olive oil (plus more for drizzling)
  • 1 ½ tsp salt
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tsp coarse sea salt flakes

Instructions

  1. In a large mixing bowl, combine 350g (2 ¾ cups) all-purpose flour, 1 ½ tsp salt, and 1 tsp instant yeast. Stir to distribute evenly.
  2. Add 150g (5.3 oz) sourdough discard and 250ml (1 cup) warm water. Mix gently with a wooden spoon or your hands until a rough dough forms, about 2-3 minutes. The dough will be sticky and shaggy.
  3. Cover the bowl with plastic wrap or a damp towel. Let it rest at room temperature for 1.5 to 2 hours, until the dough has doubled in size and looks bubbly.
  4. Drizzle 1 tbsp olive oil onto a rimmed 9×13 inch (23×33 cm) baking sheet and spread evenly.
  5. Transfer the dough to the oiled pan. Gently stretch and press it out to fit the pan’s shape to about 1 inch (2.5 cm) thickness. Let rest 5 minutes if it resists and try again.
  6. Press your fingertips deep into the dough every couple of inches to create dimples.
  7. Sprinkle chopped fresh rosemary evenly over the dough. Drizzle 2 tbsp olive oil over the top, making sure it pools in some dimples. Finish with a pinch of coarse sea salt flakes.
  8. Cover the pan loosely with a towel and let the dough rise again for 30-45 minutes until it puffs up slightly.
  9. Preheat oven to 450°F (230°C). Bake the focaccia for 20-25 minutes until the crust is golden brown and crispy.
  10. Remove from oven and let cool slightly on a wire rack for 10 minutes. Slice and serve warm or at room temperature.

Notes

Use room temperature sourdough discard for better rise. Don’t skip the olive oil drizzle for a crispy crust. If focaccia feels dense, it may be under-proofed; allow more rising time. For softer crumb, cover focaccia with foil halfway through baking. Dried rosemary can be used but reduce amount and mix into dough to avoid burning. Variations include adding olives, cherry tomatoes, or cheese toppings.

Nutrition

Keywords: sourdough discard, focaccia, rosemary, sea salt, crispy bread, easy bread recipe, homemade focaccia

Find it online: https://junomeals.com/crispy-sourdough-discard-focaccia-recipe-easy-rosemary-sea-salt-bread/