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Easy 20-Minute Rosemary Parmesan Sourdough Focaccia

easy 20-minute rosemary parmesan sourdough focaccia - featured image
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A quick and easy sourdough focaccia with a crispy parmesan crust and fragrant rosemary, ready in under an hour with just 20 minutes of active prep.

Ingredients

Scale
  • 1 cup (240g) sourdough discard
  • 2 cups (260g) all-purpose flour
  • 1/2 cup (120ml) warm water (about 100°F/38°C)
  • 1/4 cup (60ml) olive oil, plus more for the pan
  • 2 tablespoons fresh rosemary, chopped
  • 1/2 cup (50g) finely grated Parmesan cheese
  • 1 teaspoon (6g) fine sea salt or kosher salt
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Coat a 9×13-inch baking pan with 2 tablespoons olive oil.
  2. Sprinkle grated Parmesan evenly over the bottom of the oiled pan.
  3. In a large bowl, combine sourdough discard, warm water, 2 tablespoons olive oil, and salt. Stir until smooth.
  4. Add flour and chopped rosemary; stir until a stiff, shaggy dough forms. Do not overmix.
  5. Transfer dough to prepared pan. Drizzle with 1 tablespoon olive oil and spread evenly to edges.
  6. Cover loosely with a towel or plastic wrap and let rest for 10 minutes.
  7. After rest, use fingertips to press deep dimples all over the dough, pushing to the bottom of the pan.
  8. Drizzle with more olive oil and sprinkle with flaky sea salt. Add extra rosemary sprigs if desired.
  9. Bake for 20-25 minutes until golden brown and puffed. Check bottom for deep golden color.
  10. Cool in pan for 5 minutes, then transfer to a wire rack.
  11. Slice and serve warm.

Notes

For best results, use room temperature ingredients. Do not overmix. Dimple deeply for crispy oil pockets. Let cool before slicing to avoid gumminess. Store at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Keywords: sourdough focaccia, rosemary parmesan focaccia, quick focaccia, easy focaccia, sourdough discard recipe

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