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Easy Rosemary Garlic Sourdough Focaccia in Under 2 Hours

Easy Rosemary Garlic Sourdough Focaccia - featured image
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This quick and easy sourdough focaccia uses discard for tangy flavor without the long wait. Crispy on the outside, airy and chewy on the inside, it’s ready in under two hours and perfect for weeknights or impressing guests.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (240g) sourdough discard, unfed
  • 1 cup (240ml) warm water (about 100°F)
  • ¼ cup (60ml) olive oil, plus extra for the pan
  • 1½ teaspoons (9g) fine sea salt
  • 1 teaspoon (3g) instant yeast
  • 1 teaspoon (5g) honey or sugar
  • 2 tablespoons fresh rosemary, finely chopped
  • 3 cloves garlic, thinly sliced or minced
  • 1 teaspoon flaky sea salt (e.g., Maldon)
  • 2 tablespoons extra olive oil for drizzling

Instructions

  1. Mix the dough (5 minutes): In a large bowl, combine warm water, sourdough discard, olive oil, honey, and instant yeast. Stir until yeast dissolves. Add flour and salt. Mix with a spatula or hands until a shaggy, sticky dough forms. Do not overmix.
  2. First rise (45 minutes): Cover the bowl with a kitchen towel and let it sit in a warm spot. After 30 minutes, give it a quick fold: grab the edge of the dough, stretch it up, and fold it over the center. Turn the bowl 90 degrees and repeat 4 times. Cover and let rest the remaining 15 minutes.
  3. Prepare the pan (5 minutes): Pour 2 tablespoons of olive oil into a 9×13-inch baking pan. Spread it all over the bottom and sides. Transfer the dough to the pan. Oil your hands lightly and gently stretch the dough to fit the pan. If it resists, let it rest 10 minutes and try again.
  4. Second rise (30 minutes): Cover the pan with a towel and let the dough rise until puffy and almost doubled. Meanwhile, preheat the oven to 425°F (220°C) with a rack in the middle position.
  5. Dimple the dough (5 minutes): Uncover the pan. Oil your fingers and press them straight down into the dough, creating deep dimples all over. Drizzle the remaining 2 tablespoons of olive oil over the top, letting it pool in the wells.
  6. Add toppings (3 minutes): Scatter sliced garlic and chopped rosemary evenly over the dough. Sprinkle with flaky sea salt.
  7. Bake (25-30 minutes): Place the pan in the oven and bake until deep golden brown on top and the bottom sounds hollow when tapped. Rotate the pan halfway through. If the top browns too fast, tent loosely with foil for the last 5 minutes.
  8. Cool and serve (10 minutes): Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack. Slice with a serrated knife or tear with your hands. Serve warm or at room temperature.

Notes

For best results, use a metal pan for a crispy bottom. Don’t skip the dimpling step—it traps oil and toppings. If the dough doesn’t rise much, check water temperature and yeast freshness. For a gluten-free version, use a 1:1 gluten-free flour blend and add xanthan gum if needed. Leftovers can be stored at room temperature for up to 2 days or frozen for up to 3 months.

Nutrition

Keywords: sourdough focaccia, rosemary garlic focaccia, easy focaccia, quick focaccia, sourdough discard recipe, homemade bread, Italian bread

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