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Easy Kid-Approved Rosemary Parmesan Sourdough Focaccia

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This kid-approved rosemary Parmesan sourdough focaccia is a quick and easy bread with crispy edges, a soft airy center, and a salty, herby kick. Made with sourdough discard, it comes together in under 2 hours and is perfect for family meals or impressing guests.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (240g) sourdough discard
  • 1 cup (240ml) warm water (about 100°F)
  • 1 teaspoon instant yeast
  • ¼ cup (60ml) olive oil, plus extra for pan and topping
  • 1½ teaspoons fine sea salt
  • 1 teaspoon honey or sugar
  • 2 tablespoons fresh rosemary, finely chopped
  • ½ cup (50g) Parmesan cheese, finely grated
  • 1 teaspoon flaky sea salt (e.g., Maldon)
  • ½ teaspoon garlic powder (optional)

Instructions

  1. Mix the dough: In a large bowl, combine warm water, sourdough discard, and honey. Stir until the discard dissolves. Add instant yeast and let sit for 5 minutes until foamy.
  2. Add dry ingredients: Add flour and salt to the bowl. Mix with a wooden spoon until a shaggy, sticky dough forms. Cover with plastic wrap and let rest for 15 minutes (autolyse).
  3. Stretch and fold: Wet your hands slightly. Stretch one side of the dough up and fold it over the center. Rotate the bowl and repeat 4 times total. Cover and rest 10 minutes. Repeat this stretch-and-fold process 3 times total.
  4. First rise: Cover the bowl and let the dough rise in a warm spot until doubled in size, about 45-60 minutes.
  5. Prepare the pan: Pour 2 tablespoons of olive oil into a 9×13-inch baking pan and spread it all over the bottom and sides.
  6. Transfer and stretch: Gently scrape the dough into the oiled pan. Let rest for 10 minutes, then use your fingertips to gently stretch it toward the edges of the pan. If it springs back, rest another 5 minutes and try again.
  7. Second rise: Cover the pan with plastic wrap and let the dough rise until puffy and fills the pan, about 30-40 minutes. Meanwhile, preheat oven to 425°F (220°C).
  8. Dimple and top: Dip your fingertips in olive oil and press deep dimples all over the dough. Drizzle remaining 2 tablespoons olive oil over the top. Sprinkle evenly with chopped rosemary, grated Parmesan, flaky sea salt, and garlic powder (if using).
  9. Bake: Place pan on middle rack and bake until deep golden brown and edges are crispy, 20-25 minutes. If top browns too fast, tent loosely with foil for last 5 minutes.
  10. Cool and serve: Let cool in pan for 5 minutes, then transfer to a cooling rack. Cool for at least 10 minutes before slicing.

Notes

For a tangier flavor, use cold sourdough discard straight from the fridge. For a milder flavor, use room temperature discard. Do not refrigerate leftovers; store in an airtight container at room temperature for up to 2 days. Freeze baked focaccia for up to 3 months. Reheat in a 350°F oven for 5-10 minutes to restore crispness.

Nutrition

Keywords: sourdough focaccia, rosemary parmesan bread, kid-friendly bread, easy focaccia recipe, sourdough discard recipe, quick bread, homemade focaccia

Find it online: https://willarecipes.com/easy-kid-approved-rosemary-parmesan-sourdough-focaccia/