This Sourdough Discard Focaccia with Rosemary & Olive Oil is a wonderfully soft and airy bread that’s full of flavor. The crispy edges and tender, fluffy inside make it perfect for snacking or pairing with your favorite meal. The fresh rosemary and fragrant olive oil add a simple but delicious pop that really brings this bread to life.
I love using sourdough discard in this focaccia because it helps reduce waste and adds a lovely tangy depth without much extra work. It’s one of those recipes that feels fancy but is actually pretty easy to throw together. Whenever I make it, my kitchen smells amazing from the rosemary and olive oil baking in the oven.
My favorite way to enjoy this focaccia is warm, right out of the oven, with a little extra drizzle of olive oil and a sprinkle of sea salt. It’s perfect alongside soups, salads, or just on its own for a cozy afternoon treat. If you keep some sourdough discard on hand, this is a great go-to recipe that always makes me happy.
Key Ingredients & Substitutions
Sourdough discard: This adds a gentle tang and moisture without needing to feed your starter first. If you don’t have discard, you can try using 1/4 cup of active sourdough starter or even skip it and increase the yeast slightly.
Olive oil: Olive oil is crucial for that soft, crispy crust and adds flavor. If needed, avocado or vegetable oil can work, but olive oil gives the best traditional taste.
Rosemary: Fresh rosemary gives a bright herbal note. If you only have dried rosemary, use about a teaspoon, but fresh is best for aroma and texture.
Instant yeast: This helps the focaccia rise nicely alongside the discard. Use active dry yeast if needed, just dissolve in warm water first.
How Do You Get Those Classic Focaccia Dimples and Fluffy Texture?
The key step is gently pressing dimples into the dough after the first rise. These little indentations create pockets to trap olive oil, making the crust crisp while keeping the inside airy.
- After the dough doubles, transfer it to an oiled pan and stretch gently with your fingers—avoid rolling or pressing hard.
- Use your fingertips to poke deep but gentle holes all over the surface. Don’t flatten the dough—keep it thick and fluffy.
- Drizzle plenty of olive oil over and sprinkle salt and rosemary. The oil fills the dimples and keeps the crust soft yet crisp.
- Let the dough rest again to puff up before baking. This second rise helps the focaccia become light and airy.
Patience is important here. Watch the dough’s size rather than timing alone, so you get a tender, open crumb with that perfect golden crust.
Equipment You’ll Need
- Large mixing bowl – I like it because it gives plenty of space for the dough to rise without spilling.
- Measuring cups and spoons – ensure your ingredients are just right for the best texture and flavor.
- Rubber spatula or wooden spoon – for mixing everything smoothly together.
- 9×13 inch (23×33 cm) baking pan – this helps the focaccia bake evenly and develop a crisp crust.
- Pastry brush or spoon – to spread the olive oil generously and evenly over the dough.
- Kitchen towel or plastic wrap – so your dough can rest undisturbed while it rises.
- Oven – obviously! A hot oven ensures that perfect golden crust and fluffy interior.
Flavor Variations & Add-Ins
- Swap rosemary for thyme or basil for a different herbal twist; it’s great with other fresh herbs depending on your mood.
- Add thinly sliced garlic or red pepper flakes before baking for extra flavor and a little spicy kick.
- Top with cherry tomatoes or olives before baking; they add a burst of flavor and beautiful color.
- Mix in crumbled feta or grated Parmesan after baking for a cheesy variation that’s extra savory.
Equipment You’ll Need:
- Large mixing bowl – for mixing and rising the dough comfortably.
- Measuring cups and spoons – to measure ingredients accurately.
- Wooden spoon or spatula – for stirring the dough.
- Clean kitchen towel or plastic wrap – for covering the dough during rising.
- 9×13 inch (23×33 cm) baking pan or baking sheet – to shape and bake the focaccia.
- Oven – set to 425°F (220°C) for baking.
- Wire rack – to cool the focaccia after baking.
- Your fingers – for gently stretching the dough and making those classic dimples!
Variations to Try:
- Herbs: Swap rosemary with thyme, oregano, or fresh basil depending on your taste preference.
- Toppings: Add sliced cherry tomatoes, kalamata olives, caramelized onions, or thinly sliced garlic before baking to boost flavor and texture.
- Cheese: Sprinkle grated Parmesan or crumbled feta on top just before baking or immediately after for a savory twist.
- Spices: Add a pinch of red pepper flakes or smoked paprika to the dough or over the top for a little heat and smoky flavor.
Can I Use Frozen Sourdough Discard?
Yes! Thaw frozen sourdough discard overnight in the fridge or at room temperature before using. Give it a good stir to reincorporate any separated liquid before measuring.
Can I Make This Focaccia Without Instant Yeast?
You can omit the instant yeast, but expect a longer rise time since the discard alone ferments slower. Plan for a rise of several hours or overnight in the fridge for best results.
How Should I Store Leftover Focaccia?
Keep leftovers in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. Reheat briefly in a warm oven or toaster oven for a crispy crust.
What’s the Best Way to Get Those Signature Focaccia Dimples?
After the first rise, transfer dough to the oiled pan and use your fingertips to gently press dimples all over the surface—don’t press flat! This helps hold olive oil in the pockets for that classic texture.
