Sourdough Discard Focaccia

In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt until well mixed. The dough will have a batter-like consistency. Cover and let it rest for 15 minutes.

Wet your hand and grab one edge of the dough. Pull it up and over itself. Rotate the bowl 90 degrees and repeat up to 16 times around the bowl. Cover and rest for 15 minutes. Repeat this stretching and folding process 5 more times (6 sets total) every 15 minutes. Alternatively, knead on medium speed for 15-20 minutes using a stand mixer with a dough hook attachment.

Add 2 tablespoons of olive oil to a clean bowl. Transfer the dough to the oiled bowl, ensuring it doesn't stick to the sides. Brush some oil on top of the dough. Cover and let it rise at room temperature until doubled, about 4 hours in a 75°F kitchen.

Line your baking pan(s) with parchment paper and oil it with 2 more tablespoons of olive oil. Transfer the dough to the prepared pan. Use your fingers to gently spread it out. If it springs back, let it rest for 10 minutes and try again.

Cover the dough and let it proof until noticeably puffy, about 2 hours. For a tangier flavor, refrigerate overnight after spreading in the pan, then allow it to warm to room temperature and proof for 2-4 hours before baking.

About 20 minutes before baking, preheat the oven to 375°F and adjust the rack to the middle position. Lightly oil your hands and use your fingertips to poke the dough all over to redistribute air bubbles.

Drizzle the top of the focaccia with the remaining 2 tablespoons of olive oil. Sprinkle with kosher salt and herbs of your choice. Bake in the preheated oven for 25-30 minutes until golden brown on top.

Allow the focaccia to cool in the pan for 10 minutes before removing. Cut into pieces and serve warm.