In a large mixing bowl, combine your room-temperature sourdough discard with warm water, stir gently, then sprinkle instant yeast and let sit for 15 minutes.

Add salt and bread flour to the yeast mixture and mix until a shaggy dough forms, cover and let rest for 15 minutes.

Perform a series of stretch and folds on the dough, resting for 10 minutes in between each folding.

Cover the bowl and let the dough rise in a warm place for about 30 minutes.

Drizzle olive oil into a 9x13 inch baking pan and coat generously, then transfer the risen dough into the pan.

Cover the pan with a clean kitchen towel and let it rise for about an hour.

Preheat your oven to 450°F. Dimple the surface of the risen dough deeply and drizzle with more olive oil.

Sprinkle sea salt over the dimples and bake for about 25 minutes or until golden brown.

Cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.