1. Mixing the Dough:

Grab your big mixing bowl and toss in the flour, salt, and (optional) instant yeast. Stir ‘em up real quick. Now, add the sourdough discard and about 80% of the water. Start mixing with your spoon (or use your hands because, hey, why not?). Gradually add the rest of the water until the dough is sticky but cohesive.

1. The Overnight Rest:

This dough needs beauty sleep. Cover the bowl with plastic wrap, beeswax wrap, or a clean kitchen towel. Let it chill in the fridge overnight—or at least 8-12 hours. The slow rise lets those sourdough flavors really shine.

1. The Fun Part—Shaping the Focaccia:

After the dough wakes up, it’ll look puffier and bubbly. Grease your baking pan generously with olive oil (don’t skimp here!). Pour your dough onto the pan and gently spread it with your hands until it fills the corners. And if it’s being stubborn, let it rest for 10 minutes, then try again.

1. Let It Get Puffy Again:

Cover the pan with plastic wrap and let it rise at room temperature for about 1-2 hours. You’ll know it’s ready when the dough feels soft and springy.

1. Prep The Toppings:

Once the dough looks all good-to-go, grab your fingers and poke dimples all over it (this part’s oddly satisfying). Drizzle olive oil generously over the top and sprinkle on your favorite toppings. Wanna get artsy? Try making patterns with veggies or herbs—Pinterest-worthy, anyone?

1. Bake That Bad Boy:

Pop the pan into a preheated oven at 425°F (220°C) f