Step 1

In a liquid measuring cup add warm water (should be warm to touch. If the water is too hot it will kill the yeast), honey, and active dry yeast. Let sit for 5 minutes. The yeasts should activate and get nice and bubbly.

Step 2

In the bowl of a stand mixer bowl with a dough hook attachment, add the sourdough starter discard, 1/4 cup olive oil, water/yeast mixture and salt.

Step 3

Mix together on low speed (setting 2 for KitchenAid). Add the flour a half cup at a time until it starts pulling away from the sides of the bowl. Knead until smooth and elastic, about 10-15 minutes or more with a stand mixer. It should pass the windowpane test.

Step 4

Place dough in an oiled bowl with a lid, damp towel, or cover with plastic wrap.

Step 5

Let the dough rest for 1-2 hour in a warm spot. Should double in size.

Step 6

Put 1/4 cup olive oil in the bottom of the 9x13 pan lined with parchment paper.

Step 7

Place dough onto a parchment paper lined baking sheet.

Step 8

Press the focaccia dough out to the edges. If the dough is really sticky, dip fingers in a bit of olive oil and then spread out the dough.

Step 9

Using your fingers, press the top of the dough down, creating dimples in the dough.

Step 10

Cover and let the dough rise for 1-2 more hours.

Step 11

Add a drizzle of olive oil to the top (1-2 tablespoons) and sprinkle with garlic powder and chopped rosemary.

Step 12

Bake at 400 for 20 minutes until golden brown.

Step 13

Allow to cool, and enjoy.