Print

Crispy Sourdough Discard Focaccia Recipe Easy Homemade Rosemary Sea Salt

crispy sourdough discard focaccia - featured image
Print Recipe

A crispy, flavorful focaccia bread made using sourdough discard, fresh rosemary, and sea salt. It features a golden crust with a tender, airy inside and is quick and easy to prepare.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (active or not)
  • 3 cups (360 g) all-purpose flour
  • 1 cup (240 ml) warm water (around 105°F/40°C)
  • 1 tsp (3 g) active dry yeast
  • 1/4 cup (60 ml) olive oil, plus more for drizzling
  • 1 tsp (5 g) fine sea salt
  • 2 tbsp fresh rosemary, chopped
  • Coarse sea salt flakes for sprinkling
  • 1 tsp (4 g) sugar

Instructions

  1. Activate the yeast: In a small bowl, combine 1 cup warm water (around 105°F/40°C), 1 tsp active dry yeast, and 1 tsp sugar. Stir gently and let sit for 5–10 minutes until foamy.
  2. Mix the dough: In a large mixing bowl, combine 3 cups all-purpose flour, 1 cup sourdough discard, 1 tsp fine sea salt, and the activated yeast mixture. Stir until a shaggy dough forms.
  3. Knead briefly: Dust a clean surface with flour and knead the dough for about 5 minutes until smooth but slightly sticky.
  4. First rise: Lightly oil the mixing bowl, place the dough inside, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Prepare the pan: Drizzle 2 tbsp olive oil into a 9×13-inch pan, spreading evenly.
  6. Shape the dough: Transfer dough to the oiled pan and gently press out with fingers to fill the pan evenly. Rest 10 minutes and stretch again if needed.
  7. Second rise: Cover loosely and let rise for another 30–45 minutes until puffy but not doubled.
  8. Add toppings: Press deep dimples all over the dough surface, drizzle 2 tbsp olive oil on top, sprinkle chopped rosemary evenly, and finish with coarse sea salt flakes.
  9. Bake: Place pan in preheated oven at 425°F (220°C) for 20–25 minutes until crust is deeply golden and crispy.
  10. Cool & serve: Remove from oven and let cool in pan for 10 minutes before slicing.

Notes

Do not rush the rises to develop flavor and texture. Use plenty of olive oil for a crispy crust. Press dimples deeply to trap oil and rosemary. Avoid over-flouring the dough to keep it tender. For extra crispiness, broil for 1-2 minutes after baking, watching closely to avoid burning.

Nutrition

Keywords: focaccia, sourdough discard, rosemary, sea salt, crispy bread, homemade bread, easy focaccia, sourdough bread

Find it online: https://wigglebite.com/crispy-sourdough-discard-focaccia-recipe-easy-homemade-rosemary-sea-salt/