How To Make Sourdough Rosemary Focaccia

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A combination of fluffy and chewy on the inside while  being crisp and crunchy on the outside. The sourdough discard gives it added complexity, and fresh rosemary adds lovely herbyness.

Why This Recipe Works

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– Bread flour – Water – Sourdough discard – Active dry yeast – Pinch of sugar – Sea salt – Extra-virgin olive oil – Rosemary – Flaky sea salt

What You'll Need

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Step 1. 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.

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Step 2. – Remove  dough hook and cover bowl with plastic. Let sit while you prepare the  yeast (you can leave the dough in this state up to 2 hours). Step 3. 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.

Step-By-Step Instructions

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Step 4. 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 (it will look more like a thick batter and will  start to slap sides of bowl), about 5 minutes.

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Step 5. 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.

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Step 6. Drizzle 2 Tbsp. oil over a baking sheet and use your fingertips to rub all over bottom and sides. 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 to let gluten relax.

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Step 7. Uncover and go back in with oiled hands, gently stretching dough across length and width of baking sheet in an even layer,  working all the way to edges and into corners. If dough starts to  spring back, let sit 5–10 minutes and start again. Cover again with same  piece of oiled plastic and chill at least 8 hours and up to 24.

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Step 8. Let sheet pan sit in a warm spot until dough is puffed and bubbly and  nearly doubled in height, 45–65 minutes. Meanwhile, place a rack in  center of oven; preheat to 450°. Step 9. Remove plastic and drizzle dough generously with more oil. Oil hands again and press fingertips firmly into dough, pushing down all the way to bottom  of pan to dimple all over. Sprinkle with rosemary and flaky sea salt.

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Step 10. Bake focaccia until surface is deep golden brown all over, 25–35 minutes. Let cool in pan 10 minutes. Slide a thin metal spatula underneath  focaccia to loosen from sheet pan and transfer to a wire rack. Let cool  completely before cutting as desired.

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SERVE  AND  ENJOY!

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