Description
A forgiving, no-knead sourdough focaccia recipe that uses discard for a crispy, olive-oil-kissed crust and a soft, airy interior infused with fresh rosemary.
Ingredients
Scale
- 500g (3 ½ cups) All-Purpose Flour
- 100g (about ½ cup) Sourdough Discard
- 350g (1 ½ cups + 2 tbsp) Warm Water
- 2 tablespoons Fresh Rosemary, finely chopped
- 120ml (½ cup) Extra Virgin Olive Oil, plus extra for drizzling
- 10g (2 teaspoons) Flaky Sea Salt
- 1 teaspoon Granulated Sugar
Instructions
- In a large bowl, whisk together warm water, sourdough discard, and sugar until the sugar dissolves.
- Add the flour and salt. Mix with a wooden spoon or hands until no dry flour remains. The dough will be shaggy and sticky.
- Cover the bowl with plastic wrap and let it rest for 30 minutes (autolyse step).
- After resting, cover the dough and let it sit at room temperature for 4-6 hours until it has grown by 50-75% and looks bubbly.
- Generously oil a 13×9 inch baking pan. Pour the dough into the pan. Wet your hands with oil and gently stretch the dough to the corners.
- Sprinkle the chopped fresh rosemary over the top.
- Cover tightly with plastic wrap and refrigerate overnight (8-12 hours) for cold proofing.
- Take the pan out of the fridge 30-45 minutes before baking. Preheat oven to 425°F (220°C).
- Gently press oiled fingers into the dough to create deep dimples all over. Drizzle generously with olive oil, letting it pool in the dimples. Sprinkle with flaky sea salt.
- Bake for 25-30 minutes until the top is deep golden brown and edges are crispy. Tent with foil if browning too fast.
- Let cool in the pan for 10 minutes, then lift out onto a wire rack. Slice while warm.
Notes
This recipe is designed for sourdough discard. If your discard is thick, add an extra tablespoon of water; if runny, reduce water by a tablespoon. Do not skip the cold proof for best flavor and texture. The dough is very wet and sticky; wet your hands with oil rather than adding flour when handling. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
Keywords: sourdough focaccia, fresh rosemary bread, sourdough discard recipe, no knead bread, easy focaccia, homemade bread