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Easy Crockpot Sourdough Discard Focaccia with Rosemary

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This crockpot focaccia is soft, pillowy, and has that perfect tangy sourdough flavor, all without the stress of a hot oven or complicated shaping. It’s the ultimate way to use up sourdough discard, born from a happy accident and perfected through trial and error.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon instant yeast
  • 1 cup (240ml) warm water (about 110°F/43°C)
  • 2 tablespoons olive oil (for dough)
  • 2 tablespoons olive oil (for topping)
  • 2 tablespoons fresh rosemary, chopped
  • Flaky sea salt (for sprinkling)

Instructions

  1. Mix the dough: In a large mixing bowl, combine the sourdough discard, all-purpose flour, salt, instant yeast, and warm water. Stir with a wooden spoon or dough whisk until a shaggy, sticky dough forms.
  2. Add the olive oil: Drizzle 2 tablespoons of olive oil over the dough and stir until mostly incorporated. Cover the bowl and let rest for 20 minutes.
  3. First rise: Perform a series of stretch and folds (4-6 times). Cover and let rise at room temperature for 1-2 hours, until doubled in size.
  4. Prepare the crockpot: Line a 6-quart or larger slow cooker with parchment paper, making sure it comes up the sides by at least 2 inches. Drizzle 1 tablespoon of olive oil in the bottom.
  5. Transfer the dough: Gently scrape the risen dough into the prepared crockpot. Use a rubber spatula dipped in water to help release it. Don’t deflate too much.
  6. Second rise: Cover the crockpot and let the dough rise for 30-45 minutes, until puffed and filling the bottom.
  7. Add the topping: Mix remaining 1 tablespoon olive oil with chopped rosemary. Drizzle over the dough and use your fingers to press dimples into the surface.
  8. Cook: Place the lid on the crockpot and cook on HIGH for 1.5 to 2 hours, until the top is golden brown and edges are crispy. Internal temperature should reach about 200°F (93°C).
  9. Finish and serve: Turn off the crockpot, lift out the focaccia using the parchment sling, and transfer to a wire rack to cool for at least 10 minutes. Sprinkle with flaky sea salt while warm. Cut into squares or slices and serve.

Notes

For best results, use discard no more than a week old. If dough feels too wet, add an extra tablespoon of flour. To get a crispy bottom, place the cooked focaccia under the broiler for 2-3 minutes. Can be made ahead by refrigerating after the second rise for up to 12 hours.

Nutrition

Keywords: sourdough discard, focaccia, crockpot, slow cooker, rosemary, easy bread, discard recipe

Find it online: https://sweetstirring.com/easy-crockpot-sourdough-discard-focaccia-with-rosemary/