In a large mixing bowl, combine bread flour, sourdough discard, warm water, and salt. Mix using a wooden spoon or spatula until the dough comes together into a sticky, shaggy mass.

Add olive oil and mix again. The dough will still be sticky—that’s normal! Let it rest for 10-15 minutes to help hydrate the flour.

Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature (70-75°F/21-24°C) for 4-6 hours. If your kitchen is cooler, place the bowl in a warm spot (like inside your oven with the light on).

Every 30-45 minutes, gently stretch and fold the dough over itself four times (this helps develop structure without kneading).

Short on time? Add ½ teaspoon of instant yeast to speed up fermentation!

For deeper flavor and an airier texture, transfer the dough to the fridge overnight (8-24 hours). This slow fermentation enhances the tangy sourdough taste and makes the dough easier to handle.

The next day, let it sit at room temperature for 1 hour before shaping.

Generously oil a 9x13-inch baking pan (or a cast-iron skillet for extra crispiness).

Gently stretch the dough into the pan, avoiding forceful pressing to keep the air bubbles intact.

Cover and let it rise for another 2-3 hours until puffy and airy.

Preheat your oven to 425°F (220°C).

Drizzle olive oil generously over the dough. Use your fingertips to press deep dimples all over the surface—this helps the oil seep into the dough for crispy, golden edges.

Sprinkle with flaky sea salt, rosemary, or any favorite toppings.

Bake for 25-30 minutes or until the focaccia is deep golden brown with a crispy crust.

Let it cool for 10 minutes before slicing—this helps the crumb set and prevents sogginess.

Slice, serve, and savor! Whether you dip it in olive oil, pair it with soup, or use it for sandwiches, this homemade sourdough focaccia is bound to impress.

Pro Tip: Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, pop it in a 350°F (175°C) oven for 5-10 minutes to regain that crispiness!