In a large bowl, whisk together the sourdough discard, warm water, and honey (or sugar) until combined.

Add the flour, yeast, and salt, then mix with a wooden spoon or your hands until a sticky dough forms.

Drizzle in olive oil, folding it into the dough until fully absorbed. The dough will be wet—that’s normal!

Cover the bowl with a damp towel and let it rest at room temperature for 3–4 hours, or until doubled in size.

For deeper flavor, place the dough in the fridge for an overnight cold fermentation (8–24 hours).

Grease a baking pan generously with olive oil to ensure a crispy bottom.

Transfer the dough to the pan, gently stretching it toward the edges. Don’t force it—let it rest for 10 minutes if needed.

Once relaxed, use oiled fingertips to dimple the dough, creating deep pockets for that signature focaccia texture.

Cover and let the dough rise again at room temperature for 45–60 minutes until puffed and airy.

Preheat your oven to 425°F (220°C).

Drizzle the dough generously with olive oil and sprinkle with flaky salt, fresh rosemary, and garlic slices.

Bake for 20–25 minutes until the top is golden brown and crisp.

Let it cool slightly before slicing—then enjoy the fluffy, flavorful bread you just created!