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The Best Sourdough Discard Focaccia with Rosemary & Sea Salt

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This sourdough discard focaccia turns a kitchen byproduct into a bakery-quality loaf with a complex, tangy flavor, a shatteringly crisp bottom, and an airy, chewy interior studded with fragrant rosemary and flaky sea salt.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 400g lukewarm water (about 1 ¾ cups)
  • 200g sourdough discard (about 1 cup, unfed)
  • ¼ cup extra-virgin olive oil, plus more for the pan and top
  • 10g fine sea salt (about 1 ½ teaspoons)
  • 2–3 sprigs fresh rosemary, leaves removed and roughly chopped
  • Flaky sea salt (like Maldon) for finishing

Instructions

  1. Mix the Dough (Day 1, Evening): In a large mixing bowl, combine 500g bread flour and 10g fine sea salt. Whisk together. Add 400g lukewarm water and 200g sourdough discard. Mix with a spatula or your hand until no dry flour remains. The dough will be shaggy and sticky. Cover with plastic wrap and let rest for 30 minutes (autolyse).
  2. Stretch and Folds (First 2 Hours): After the rest, wet your hand slightly. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat. Do 4 total stretches (one full rotation). Cover and repeat every 30 minutes for 2 hours (4 sets total). The dough will become smoother and stronger.
  3. Bulk Fermentation (Overnight, 10-14 hours): After the final set of folds, cover the bowl tightly with plastic wrap and refrigerate overnight. The dough will more than double in size.
  4. Prepare the Pan & Turn Out the Dough (Day 2, Morning): Generously coat a 9×13-inch baking pan with 3-4 tablespoons of olive oil. Gently scrape the cold dough into the pan. Let it sit for 15-20 minutes to warm up slightly.
  5. Stretch to the Edges: Using oiled fingertips, gently coax the dough towards the edges of the pan. If it snaps back, let it rest for 10 minutes and try again. Once it fills the pan, cover with a clean kitchen towel and proof at room temperature for 2-3 hours, until puffy and jiggly.
  6. Preheat & Dimple: Preheat oven to 425°F (220°C). Drizzle 1-2 tablespoons of olive oil over the proofed dough. Using your fingertips, press deep dimples all over the surface, all the way to the bottom of the pan.
  7. Top & Bake: Sprinkle chopped fresh rosemary evenly over the dimpled surface. Finish with a generous pinch of flaky sea salt. Bake for 25-30 minutes, rotating halfway through, until deep golden brown on top and the bottom is crispy and sounds hollow when tapped.
  8. Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack. Cool for at least 20 minutes before slicing.

Notes

The dough is supposed to be very wet (80% hydration). Do not add more flour. Cold fermentation overnight is essential for flavor and texture. Be generous with olive oil for a crispy bottom. Dimple with confidence, pressing all the way to the bottom of the pan. Watch the color, not just the timer, as ovens vary.

Nutrition

Keywords: sourdough discard, focaccia, rosemary, sea salt, bread, easy, no-knead, overnight

Find it online: https://jollyfork.com/the-best-sourdough-discard-focaccia-with-rosemary-and-sea-salt/