How to Make Sourdough Focaccia with Rosemary

The only focaccia recipe you will ever need! This sourdough focaccia with rosemary bakes up beautifully with a crispy golden brown  crust, and the discard adds complex flavor.

– bread flour – water – sourdough discard – active dry yeast  – sugar – sea salt – extra-virgin olive oil  – rosemary – flaky sea salt

Recipe Ingredients

Combine flour, 2 cups room-temperature water, and sourdough discard in the bowl of a stand mixer fitted with  the dough hook. Mix on low speed, scraping down sides and hook as needed  to incorporate any dry flour, until a shaggy dough forms.

Recipe Instructions

Remove dough hook and cover bowl with plastic. Let sit while you prepare the yeast. Stir yeast, sugar, and ½ cup warm water with a fork in a small bowl to dissolve. Let sit until yeast is foamy, about 5 minutes.

Recipe Instructions

Pour yeast mixture into stand mixer bowl and mix on low speed until  dough absorbs all additional water, about 1 minute. Add sea salt and continue to mix, increasing speed to medium, until dough is extremely elastic and very sticky, about 5 minutes.

Recipe Instructions

Pour 3 Tbsp. oil into a large bowl and swirl to coat sides. Scrape in dough with a large spatula or flexible bench scraper. Cover and place in a warm spot until dough is doubled in volume, 2–3 hours.

Recipe Instructions

Using a large spatula, fold dough inside bowl a couple of times to deflate, then scrape onto prepared baking sheet. Using oiled hands, lift up dough and fold over onto itself in half, then rotate baking sheet 90° and fold in half again. Cover dough with a piece of well-oiled plastic and let rest 10 minutes.

Recipe Instructions

Get the full recipe at the link below! 👇🏻


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!