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Best Easy No-Knead Sourdough Discard Focaccia with Rosemary

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This easy no-knead sourdough discard focaccia with rosemary is a foolproof recipe that requires minimal hands-on time and delivers a golden, crispy crust with a soft, airy interior. Perfect for impressing guests or turning a simple meal into something memorable.

Ingredients

Scale
  • 3 cups (375 g) all-purpose flour
  • 1 cup (240 g) sourdough discard, unfed and at room temperature
  • 1 cup (240 ml) warm water (about 100°F)
  • 1/4 cup (60 ml) olive oil, plus more for drizzling
  • 1 1/2 teaspoons (9 g) salt
  • 2 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt for topping (optional)

Instructions

  1. Mix the dough (5 minutes): In a large mixing bowl, combine the all-purpose flour and salt. Add the sourdough discard and warm water. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Scrape down the sides, cover with plastic wrap or a towel, and let rest for 30 minutes.
  2. First rise (2-3 hours): After the rest, drizzle 1 tablespoon of olive oil over the dough. Fold the dough over itself 4-5 times around the bowl. Cover and let rise at room temperature for 2-3 hours, until doubled in size and bubbly.
  3. Prepare the pan (5 minutes): While the dough rises, pour 2 tablespoons of olive oil into a 9×13-inch baking pan. Coat the bottom and sides evenly.
  4. Second rise (1-2 hours): Gently scrape the dough into the oiled pan. Let it sit for 10 minutes, then use your fingertips to gently stretch and press the dough to fit the pan. Cover and let rise for 1-2 hours, until puffy and filling the pan.
  5. Preheat the oven (20 minutes before baking): Preheat oven to 425°F (220°C) with a rack in the middle position.
  6. Dimple and top (5 minutes): Drizzle 1 tablespoon of olive oil over the dough. Use your fingertips to press dimples all over the surface. Sprinkle with chopped rosemary and flaky sea salt.
  7. Bake (20-25 minutes): Bake for 20-25 minutes until deep golden brown and edges are crispy. The bottom should be golden and sound hollow when tapped.
  8. Cool and serve (10 minutes): Let cool in the pan for 5 minutes, then transfer to a wire rack for 5-10 minutes. Slice and serve warm or at room temperature.

Notes

For a crispier bottom crust, bake on a preheated baking stone or steel. If dough seems too sticky, use more oil on your hands and pan. If too dry, add a tablespoon of warm water. The flavor improves after a day.

Nutrition

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

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