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Crispy Homemade Sourdough Discard Focaccia with Rosemary

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This sourdough discard focaccia with rosemary uses unfed starter to create a bread with a shatteringly crisp crust and a soft, airy interior. It’s a forgiving, deeply flavorful recipe that turns simple pantry ingredients into an unforgettable loaf.

Ingredients

Scale
  • 500 grams (4 cups) bread flour
  • 400 grams (1 2/3 cups) lukewarm water
  • 150 grams (about 3/4 cup) sourdough discard
  • 10 grams (2 teaspoons) fine sea salt
  • 15 grams (1 tablespoon) olive oil
  • 60 ml (1/4 cup) extra virgin olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt (such as Maldon)
  • Optional: 1/2 teaspoon garlic powder or 2 cloves thinly sliced garlic

Instructions

  1. Mix the dough (10:00 AM): In a large bowl, combine the bread flour and salt. In a separate measuring cup, whisk together the lukewarm water and sourdough discard until mostly smooth. Pour the wet mixture into the dry ingredients and stir with a spatula or your hand until no dry flour remains. The dough will look shaggy and rough—this is normal. Cover the bowl with plastic wrap and let it rest for 30 minutes.
  2. First stretch and fold (10:30 AM): Wet your hands slightly to prevent sticking. Grab one corner of the dough, stretch it up and over itself, then rotate the bowl 90 degrees and repeat. Do this four times total (all four corners). The dough will start to feel smoother and more elastic. Cover and rest for 30 minutes.
  3. Second stretch and fold (11:00 AM): Repeat the same process. The dough will resist less this time and feel more cohesive. Add the 15 grams of olive oil now—drizzle it over the dough and fold it in. Cover and rest for 30 minutes.
  4. Third stretch and fold (11:30 AM): The dough should be smooth, silky, and slightly bubbly. Perform one more round of folds. Cover and let the dough bulk ferment at room temperature (70-75°F / 21-24°C) for 4 to 6 hours, or until it has doubled in size and is dotted with small bubbles on the surface.
  5. Prepare the pan (5:00 PM, approximately): Pour half of the extra virgin olive oil (about 2 tablespoons) into your 9×13 pan and spread it evenly. Gently tip the risen dough into the pan—do not deflate it too much. Let it sit for 10 minutes, then use oiled fingertips to gently stretch the dough to the edges of the pan. If it resists, let it rest for another 10 minutes and try again. Cover and let it proof for 1 to 2 hours, until the dough is puffy and fills the pan completely.
  6. Dimple the dough (6:30 PM): Preheat your oven to 450°F (230°C) with a rack in the middle position. Drizzle the remaining olive oil over the dough. Dip your fingertips in oil and press straight down into the dough, creating deep dimples all the way to the bottom of the pan. Space them about 2 inches apart. Sprinkle the chopped rosemary evenly over the surface, followed by a generous pinch of flaky sea salt. If using garlic slices, press them into the dimples now.
  7. Bake (6:45 PM): Place the pan on the middle rack and bake for 22 to 28 minutes, rotating halfway through. The focaccia is done when the top is deep golden brown, the edges are darker and pulling away from the pan, and the bottom sounds hollow when tapped. If you want an even crispier bottom, remove the focaccia from the pan and place it directly on the oven rack for the last 3-4 minutes of baking.
  8. Cool (7:10 PM): Let the focaccia cool in the pan for 5 minutes, then transfer it to a wire rack. Do not skip this step—the steam needs to escape or the crust will soften. Let it cool for at least 15 minutes before cutting, though I know it is hard to wait.

Notes

Do not rush the bulk fermentation; the tangy flavor develops over time. Use enough olive oil to create a thin layer in the pan for a crispy bottom crust. Keep hands wet when handling the dough to prevent sticking. Add flaky salt just before baking to preserve its texture. For an even crispier bottom, remove the focaccia from the pan and place it directly on the oven rack for the last 3-4 minutes of baking.

Nutrition

Keywords: sourdough discard focaccia, rosemary focaccia, crispy focaccia, homemade focaccia, sourdough bread, discard recipe

Find it online: https://cookdella.com/crispy-homemade-sourdough-discard-focaccia-with-rosemary/