1-In a large bowl, combine the sourdough discard and warm water. Sprinkle the instant yeast over the water to let it activate, then add the salt and bread flour. Mix until you get a shaggy dough, cover with a kitchen towel, and let it rest in a warm spot for 15 minutes.

2-Wet your hands and perform one set of stretch and folds: Grab the dough from the bottom, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat for three folds total. Cover and rest for another 15 minutes, then do two more sets at 15-minute intervals. After that, cover and let the dough rise until it’s doubled in size, about 30 minutes.

3-Pour about 50 grams (3 ½ tablespoons) of olive oil into a non-stick metal 9×13 inch baking pan, coating the bottom evenly. You can line it with parchment paper and add oil over it to prevent sticking, which is a tip I always share for hassle-free baking.

4-Gently transfer the risen dough to the pan, spreading it out without deflating it. Cover and let it rise again for about 1 hour, or until it’s doubled in size this second rise is crucial for that light texture.

5-Preheat your oven to 450°F. Pour the remaining 30 grams (2 tablespoons) of olive oil over the dough, then gently dimple the surface with your fingers to keep those air bubbles intact. Sprinkle on flaky sea salt or any toppings you like, and bake for 25 minutes until it’s golden and crisp.

6-Let the focaccia cool completely before slicing and serving. This step helps the flavors set, making it even tastier.