Combine the flour, sugar, rapid rise yeast and salt in a measuring cup or bowl.

Add the sourdough starter discard to a large mixing bowl and stir in the water.

Add the flour mixture and mix using a Danish whisk to combine. The dough will be shaggy and very sticky. Drizzle a little olive oil over it and leave it for 10-15 minutes.

Stir once again using the Danish whisk, a wooden spoon or your hands (drizzle them with olive oil first). The dough should now be fully hydrated. Drizzle some olive oil over the dough and turn over in the bowl.

Cover the oiled bowl with a damp tea towel and leave the dough to rise for 60-90 minutes. If your kitchen is very cold, place the bowl in the microwave, air fryer or oven with a small bowl of steaming water to help it rise.

Line a 9x13 pan with parchment paper or a reusable liner and drizzle liberally with olive oil.

Gently lift the dough out of the bowl and place into the prepared pan. Use oiled hands to gently scoop the dough from the middle and fold in half.

Turn the dough over and gently press with your fingers to spread it out. It will not fill the pan at this stage. Cover with greased plastic wrap and rise for 30-40 minutes.

Preheat the oven to 425ºF / 220°C. Dip your fingers in olive oil then press deeply into the dough to dimple it. Drizzle the remaining olive oil over the dough so that it rests in the dimples. Sprinkle with the salt.

Bake for 25-30 minutes or until the top of the bread is golden. The internal temperature should be around 210°F (98°C) when checked with a digital thermometer.

Lift the focaccia using the overhanging liner onto a wire cooling rack and leave to cool for 30 minutes before slicing (if you can wait!).