In a large bowl, combine the water, instant yeast, honey, and sourdough discard. Stir until no visible streaks of discard remain.

Fold in the bread flour, whole wheat flour, and salt. Mix with a wooden spoon or your hands until all the flour is hydrated and there are no dry patches.

Add the 56 g of olive oil and knead it into the dough. It will feel greasy at first but will absorb the oil and soften.

Cover the bowl with plastic wrap and let it rest in a warm spot for 15 minutes.

After 15 minutes, perform one set of stretch-and-folds. Stretch the dough from the side closest to you and fold it over the top. Turn the bowl 90 degrees and repeat three more times.

Cover and let rest for another 15 minutes, then repeat one more set of stretch-and-folds.

Let the dough rise at room temperature until doubled and bubbly, about 30 to 45 minutes.

Line two 9×13-inch baking sheets with foil or parchment. Coat each pan bottom with approximately 1 tablespoon of olive oil. Preheat the oven to 425°F.

Divide the dough into two portions and transfer each to a prepared pan. Cover with plastic wrap and rest for 15 minutes.

Gently stretch each dough to the pan edges after the rest. Cover and let rise for 20 minutes, until slightly puffy.

Pour about 1 tablespoon of olive oil over each dough. Using your fingertips, dimple the dough all over.

Sprinkle flaky sea salt and arrange your desired toppings.

Place the pans in the oven and bake for 25-30 minutes, until golden brown and the edges are crisp.

Transfer the focaccias to a cooling rack. Let cool for 10 minutes before slicing.

Best the day it’s baked. Keeps up to 3 days in an airtight container at room temperature.