In a stand mixer with a dough hook add your yeast packet, sourdough discard and warm water and allow it to sit for about 5 minutes. This allows the yeast to activate and become bubbly.
Add your salt and slowly add in your flour and set your mixer with dough hook on low. Knead until your dough is smooth, about 5-10 minutes. Add in a little extra flour if dough remains sticky or you have wet dough.
Next, cover your dough with a damp towel and let the dough rise until it has doubled in size. This usually takes around 2 hours but if you have a warm spot for it to rest it will speed up the process. My microwave is above my oven, so if I am in a hurry I will turn my oven on and allow my dough to rest in the microwave. I have had it double in size as quick as 45 minutes with this method.
Once it has doubled in size, coat your cast iron skillet with olive oil.
Spread your dough out across your pan or skillet until it covers the bottom.
Oil your fingers and dimple the top of the dough. There is no rhyme or reason to this and it is quite literally the best part about making this bread.
Drizzle about another tablespoon of olive oil over the top of the bread, cover it with your damp tea towel and let the dough rest another hour or two in your warm place.
Preheat your oven to 400 degrees.
Add your toppings to your focaccia. I used fresh basil from our garden, garlic, fresh tomatoes, salt and mozzarella cheese.
Bake for 20-30 minutes or until the bread has a golden crust.
