Print

Crispy Sourdough Discard Focaccia with Rosemary & Sea Salt

crispy sourdough discard focaccia - featured image
Print Recipe

This crispy sourdough discard focaccia features a shatteringly crisp bottom, soft and airy interior with big bubbly pockets, and a topping of fresh rosemary and flaky sea salt. It’s a zero-waste, foolproof recipe that turns your sourdough discard into the most incredible bread.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 200g sourdough discard (about 1 cup, unfed)
  • 375g warm water (about 1 ½ cups, 90-100°F)
  • 60g olive oil (about ¼ cup, plus more for the pan)
  • 1 teaspoon active dry yeast
  • 10g fine sea salt (about 1 ½ teaspoons)
  • ¼ cup good quality olive oil (for the pan and topping)
  • 2–3 sprigs fresh rosemary, leaves removed and roughly chopped
  • 1–2 teaspoons flaky sea salt (like Maldon)

Instructions

  1. Mix the Dough: In a large mixing bowl, combine warm water and active dry yeast. Let sit for 5 minutes until foamy. Add sourdough discard, olive oil, and bread flour. Mix with a wooden spoon until a shaggy, sticky dough forms. Add fine sea salt and mix for another minute.
  2. First Rest: Cover the bowl with plastic wrap or a damp towel and let rest for 30 minutes at room temperature (autolyse).
  3. Stretch and Fold Series: With a slightly wet hand, stretch one side of the dough up and fold it over the top. Rotate the bowl a quarter turn and repeat. Do 4-6 stretches (one full rotation). Cover and rest 30 minutes. Repeat this stretch and fold process 3 more times, with 30-minute rests in between.
  4. First Rise: Cover the bowl tightly and let the dough rise at room temperature until doubled in size, bubbly, and jiggly (2-4 hours).
  5. Cold Fermentation (Optional but Recommended): Place the covered bowl in the refrigerator overnight (at least 8 hours, up to 24) for deeper flavor and easier handling.
  6. Prepare the Pan: Generously pour 3-4 tablespoons of olive oil into a 13×9-inch heavy, dark metal pan. Spread it all over the bottom and up the sides.
  7. Transfer and Stretch: If dough was refrigerated, let it sit at room temperature for 30 minutes. Gently turn the dough into the oiled pan. Let it sit for 10 minutes to relax. Using oiled fingertips, gently stretch and press the dough to the edges of the pan. Let rest another 10 minutes and repeat if needed.
  8. Final Rise: Cover the pan loosely with plastic wrap and let the dough rise at room temperature until puffy, bubbly, and nearly doubled in height (1.5-2 hours).
  9. Preheat and Dimple: About 30 minutes before baking, preheat oven to 450°F (230°C). Drizzle 2 tablespoons of olive oil over the dough. Using oiled fingertips, press deep dimples all over the surface. Sprinkle fresh rosemary and flaky sea salt evenly over the top.
  10. Bake: Place the pan on the middle rack and bake for 25-30 minutes, until the top is deeply golden brown and the bottom is a deep, dark amber. The focaccia should sound hollow when tapped on the bottom. If top browns too quickly, tent loosely with foil for the last 5-10 minutes.
  11. Cool and Serve: Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack. Cool for at least 15-20 minutes before slicing to keep the crust crispy.

Notes

The pan is crucial for a crispy bottom; use a heavy, dark metal pan. Don’t be afraid of the olive oil—it fries the bottom for incredible texture. The overnight cold fermentation develops deeper flavor. Use wet hands to handle the sticky dough. Listen to your dough; rise times are guidelines.

Nutrition

Keywords: sourdough discard focaccia, crispy focaccia, rosemary focaccia, sourdough bread, Italian bread, easy focaccia, zero waste bread

Find it online: https://sparklechew.com/crispy-sourdough-discard-focaccia-with-rosemary-and-sea-salt/