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Rosemary Focaccia Bread with Sourdough Discard

Delicious bread with endless topping options and the perfect amount of sourdough flavor, combined with nutritious fresh milled flour and the convenience of a little yeast.
Author Laura M.

Ingredients

  • 80 grams sourdough discard
  • 410 grams lukewarm water
  • 460 grams hard white wheat berries
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 1/2 teaspoons fine sea salt 13 grams
  • 1 1/2 teaspoons instant yeast 6 grams
  • 4 tablespoons olive oil divided
  • 1-2 tablespoons fresh rosemary for topping chopped
  • coarse sea salt for topping
  • 1 garlic clove optional

Instructions

  • In a large bowl, add sourdough discard and water and mix with a fork until the discard has dissolved. Add the fresh milled flour, rosemary and thyme and mix with a wooden spoon until a shaggy dough forms. Cover and let sit for 30 minutes.
  • Mix in the yeast and salt by hand and then perform the first round of stretch and folds. Keep a little bowl of water beside the dough so that you can dip your fingers in before the stretch and folds so the dough doesn’t stick to your fingers. Cover the dough and wait 30 minutes, then perform another round of stretch and folds. With quarter turns you’ll perform 8 stretch and folds, going all the way around the bowl twice each time. Repeat every 30 minutes 6-8 times, until the dough is quite bubbly/jiggly and has risen by at least double.
  • Spray the bottom and sides of a metal 9x13 inch pan with cooking spray. Spread 2 tablespoons of olive oil in the bottom of the pan.
  • With oiled hands, transfer the dough to the prepared pan and stretch it out a bit. Spread another 2 tablespoons of oil onto the top of the dough. Press your fingertips down, dimpling the dough all over and sprinkle with rosemary and coarse salt. Let rise another 45-60 minutes until puffy.
  • Meanwhile, preheat the oven to 425 degrees.
  • After the second rise, dimple the dough with fingertips one more time.
  • Bake the focaccia for 25-28 minutes, until the bottom and top are golden brown. Cut a garlic clove in half and rub over the baked focaccia to add a little garlic flavor at the end, optional. Let cool for 5-10 minutes in the pan, then remove to a wire rack to cool for 15-30 minutes before cutting.