In a small bowl, combine the warm water (about 110°F) and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy. If the mixture doesn’t bubble, the yeast might be old—time for a fresh batch!

In a large mixing bowl, combine the sourdough discard, flour, salt, and olive oil. Pour in the activated yeast mixture and stir everything together until it forms a sticky dough. It should pull away from the sides of the bowl but still be soft and pliable.

Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour, but try not to add too much—it should remain slightly tacky for the best texture.

Grease a clean bowl with a bit of olive oil and place your dough inside. Cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1-2 hours, or until it doubles in size. This is where the magic happens as the yeast works its wonders.

Once your dough has risen, gently punch it down to release any air bubbles. Transfer it to a greased 9x13-inch baking pan (or any pan of similar size). Use your fingertips to spread the dough evenly, creating those signature dimples that make focaccia so fun to eat.

Cover the pan with a cloth and let the dough rise again for about 30 minutes. This step ensures your focaccia will be light and airy, with a perfect texture.

While the dough is rising, preheat your oven to 400°F (200°C). A hot oven ensures that the focaccia will bake evenly and develop that crispy golden crust.

Drizzle the dough with a little more olive oil and sprinkle the top with rosemary and garlic (or any other toppings you love). You can get creative here—add olives, cherry tomatoes, or even a sprinkle of sea salt for extra flavor.

Bake the focaccia:

Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and the edges are crispy. The aroma will fill your kitchen and make it hard to wait!

Once baked, remove the focaccia from the oven and let it cool for a few minutes before slicing. Serve it warm and enjoy the perfect combination of crispy crust and soft, fluffy inside.