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Easy No-Knead Sourdough Discard Focaccia with Rosemary

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This easy no-knead sourdough discard focaccia with rosemary is a forgiving, quick, and delicious way to use up your sourdough discard. It features a crispy, olive-oil-crusted exterior and a soft, airy interior, perfect for impressing guests or turning a simple Tuesday into something memorable.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge or room temperature)
  • 1 cup (240ml) warm water (90-100°F)
  • 1/4 cup (60ml) olive oil, plus more for the pan
  • 1 1/2 teaspoons (9g) fine sea salt
  • 1 teaspoon honey or sugar (optional)
  • 2–3 sprigs fresh rosemary, leaves removed and roughly chopped
  • 1 teaspoon flaky sea salt (for sprinkling)
  • 2–3 tablespoons extra olive oil (for drizzling)

Instructions

  1. In a large mixing bowl, combine the sourdough discard and warm water. Stir until the discard is mostly dissolved. Add the olive oil, honey (if using), and salt. Stir again. Add the flour all at once and mix with a wooden spoon until a shaggy, sticky dough forms. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes.
  2. After the rest, leave the dough covered and let it rise at room temperature for 2-3 hours, until doubled in size and bubbly. Alternatively, refrigerate for 8-12 hours for a cold fermentation.
  3. Drizzle about 2 tablespoons of olive oil into a 9×13-inch baking pan. Spread it all over the bottom and up the sides. Gently scrape the risen dough into the pan.
  4. Using oiled fingers, gently stretch the dough to fill the pan. If it resists, let it rest for 5 minutes and try again. Once evenly spread, dimple the entire surface with your fingertips, pressing down firmly almost to the bottom of the pan.
  5. Cover the pan with plastic wrap or a towel and let the dough rise again until puffy and jiggly, about 30-45 minutes. Meanwhile, preheat the oven to 425°F (220°C) with a rack in the middle.
  6. Once the dough is puffy, drizzle another 2-3 tablespoons of olive oil over the top. Spread it into the dimples. Sprinkle the chopped rosemary evenly across the surface, followed by the flaky sea salt. Bake for 25-30 minutes, rotating the pan halfway through, until deep golden brown on top and hollow-sounding when tapped on the bottom.
  7. Let the focaccia cool in the pan for 5 minutes, then transfer to a cooling rack. Let cool for at least 10 more minutes before slicing. Serve warm or at room temperature.

Notes

Don’t overmix the dough; stop as soon as the flour is incorporated. Use room temperature discard for best results. Don’t skip the dimpling—it creates pockets for olive oil. Watch the salt; flaky sea salt is not the same as table salt. Let the focaccia cool completely before storing to avoid a soggy crust.

Nutrition

Keywords: sourdough discard, focaccia, no-knead, rosemary, easy bread, sourdough recipe

Find it online: https://siennaspoon.com/easy-no-knead-sourdough-discard-focaccia-with-rosemary/