Crispy Rosemary & Sea Salt Sourdough Discard

Name: Crispy Rosemary & Sea Salt Sourdough Discard Focaccia Bread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 15 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 150 g Unfed sourdough starter discard; 360 g Bread flour; 280 ml Warm water (105°F); 80 ml Extra virgin olive oil (divided for pan & dimpling); 5 g + 8g Instant dry yeast & fine sea salt; 15 g + 5g Fresh rosemary sprigs & flaky Maldon sea salt

Jump to Recipe Step-by-Step

What makes this Crispy Rosemary & Sea Salt Sourdough Discard Focaccia Bread Recipe so rewarding is how effortlessly it brings authentic trattoria-level satisfaction right into your home kitchen. Centered around unfed sourdough starter discard, bread flour and warm water, this dish comes together in just 2 hr 15 min, filling your home with the inviting aroma of simmered aromatics and authentic Italian comfort.

Ingredients

10 servings

1/2 cup Unfed sourdough starter discard
3 cups Bread flour
1.1 cups Warm water (105°F)
1/3 cup Extra virgin olive oil (divided for pan & dimpling)
1.5 tsp yeast, 1.5 tsp salt Instant dry yeast & fine sea salt
2 tbsp rosemary, 1 tsp Maldon salt Fresh rosemary sprigs & flaky Maldon sea salt

Step-by-Step Instructions

In a bowl, combine warm water, yeast, sourdough discard, bread flour, 2 tbsp olive oil, and salt. Stir into a wet sticky dough. **Cover and proof for 1.5 hours**.

Pour 3 tbsp olive oil into a 9x13 metal pan. Transfer dough to pan. **Proof for 45 minutes** until bubbly.

Drizzle remaining 2 tbsp olive oil over dough. Press fingers deep into dough to create dimples. Press fresh rosemary sprigs and Maldon sea salt into dimples.

**Bake at 425°F (220°C) for 22 to 25 minutes** until deep golden brown and crispy on bottom. Cool 10 minutes before slicing.

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Chef Amara’s Kitchen Secrets & Pro Tips

Use plenty of extra virgin olive oil in the pan so the bottom crust fries until golden crisp.
Dimple deep into the dough with oiled fingers to create classic focaccia air bubbles.

1. Spoon and Level Your Flour: Never scoop flour directly from the canister with your measuring cup, which packs excess volume by up to 25%. Fluff the flour with a fork, spoon it into the cup, and level the top with a knife. 2. Season in Measured Layers: Introduce small pinches of salt at different cooking stages rather than dumping seasoning on at the end. This draws out moisture and seasons every ingredient to its core. 3. Chef's Kitchen Secret: Use plenty of extra virgin olive oil in the pan so the bottom crust fries until golden crisp.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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What if the Sauce for Crispy Rosemary & Sea Salt Sourdough Discard Focaccia Bread Recipe Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.

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Storage, Freezing & Reheating Guidelines

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Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan with a splash of water, broth, or olive oil over low heat until steaming. If freezing pasta bakes or sauces, freeze for up to 3 months and bake from frozen at 350°F.

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Frequently Asked Questions

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Q: Can I substitute gluten-free pasta? A: Yes, high-quality corn and brown rice pasta holds up wonderfully in this sauce. Cook 1 minute less than package directions to maintain al dente bite.

Q: Can I prepare the sauce in advance? A: Yes, Italian sauces often taste even better the next day as the herbs, garlic, and aromatics meld overnight in the refrigerator.

Home Cook Community

Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 10)

240 Calories

32g Carbs 12% DV

5g Protein 10% DV

10g Fat 13% DV

1g Fiber 4% DV

340mg Sodium 15% DV

Carbs 53% Protein 9% Fat 38%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Italian
Dietary Vegan
Total Time 2 hr 15 min
Yield 10 servings

Chef Amara

Passionate culinary explorer, recipe tester, and culinary director at YumAroma.

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Crispy Rosemary & Sea Salt Sourdough Discard Focaccia Bread Recipe

Ingredients

Step-by-Step Instructions

Mix High-Hydration Focaccia Dough

Transfer to Oiled Pan & Second Proof

Dimple Dough & Top