Step 1

In the bowl of a stand mixer fitted with the dough hook attachment, combine the sourdough discard, yeast, water, and flours together on low speed. Once the dough starts to come together, increase the speed to medium.

Step 2

Add the salt and mix well.

Step 3

Add more flour as needed in case your dough is too wet. You want to achieve a smooth and elastic dough that isn't sticky (it should not stick to your fingers).

Step 4

Cover the dough with plastic wrap and allow it to double in size, about 1-2 hours.

Step 5

Line a 9"x12" pan with parchment paper. Then drizzle the olive oil on the parchment paper and up the sides of the pan (I only used about 2 Tablespoons of a flavored olive oil for this).

Step 6

Transfer the dough onto your prepared baking pan and gently massage it so it mostly fits into the pan. You may have some trouble getting into the corners, but get it as close as you can.

Step 7

Using your finger, push down on top of the dough so it forms a dimple. Do this across the dough so you have rows of dimples on top of the bread. Sprinkle on another 1-2 Tablespoons of olive oil and cover the dough again and allow to double in size, another 1 hour.

Step 8

Preheat your oven to 500°F. Top your focaccia with the flaky sea salt and place your focaccia in the oven and bake for 15 minutes.

Step 9

Lower the oven temperature to 450°F and rotate your pan and bake for an additional 5-15 minutes or until the focaccia is golden brown and the edges start to pull away from the sides of the pan.

Step 10

Allow the focaccia to cool before slicing and serving.