In a large bowl, whisk together the sourdough discard, warm water, yeast, and honey until mostly combined. Stir in the oil. Add the flour and salt and mix until a sticky dough forms. *Note for active dry yeast if using: Dissolve it in the warm water with the honey for 5–10 minutes until foamy before adding the discard and flour.

Wet your hands slightly or use a dough scraper to help knead the dough in the bowl for 2–3 minutes, just until it’s mostly smooth and starting to build some gluten. This quick kneading step helps the dough come together. Note: no other kneading or stretch-and-folds are needed after this.Tip: Kneading in the bowl keeps things tidy and avoids flour mess, but you can turn it out onto a lightly oiled counter if you prefer.

Cover the bowl and let the dough rise at room temperature until doubled, about 1–2 hours.

Make the cinnamon swirl mixture: In a small bowl, mix the softened butter, brown sugar, cinnamon, and salt into a spreadable paste. If it’s too stiff, microwave for 5–10 seconds or heat in a small pan on the stovetop to loosen it up.

Line a 9x13 pan with parchment paper. Lightly spray with nonstick spray, place the parchment, then butter the parchment and sides of the pan with 2 tablespoons of butter. Drizzle in 1 tablespoon of oil and spread it around. (Using parchment paper is optional if you’re using a good non-stick pan, but I highly recommend using parchment paper!)

Transfer the dough into the prepared pan and gently stretch it to fill most of the pan. Spread about half of the cinnamon mixture over the top, keeping it away from the very edges to prevent sticking.

Starting at the top of the pan, fold the dough down over itself, then fold the bottom up over the first fold, like folding a letter — do not flip it over. Rotate the folded dough in the pan so it lines up as a neat rectangle again. Pinch the fold slightly to help seal the cinnamon swirl, then gently stretch the dough back out toward the edges. Drizzle 1 tablespoon of oil on top and spread it with your fingers (see photos in the blog post if you need a visual for these steps).

Spread the remaining cinnamon mixture evenly over the top, again avoiding the very edges. Use your fingers to gently dimple and swirl the filling in. Cover and let the dough rise again until puffy, about 30–45 minutes.

Preheat the oven to 400°F (200°C). Bake for 22–26 minutes, or until golden brown and the internal temperature reaches 190–200°F. Check at the 15-minute mark; if the top is browning too quickly, tent loosely with foil for the remainder of the bake.

Let the focaccia rest in the pan for 5–10 minutes, then carefully remove and transfer to a wire rack. Placing a sheet pan or parchment under the rack can help catch any drips.

In a medium bowl, use an electric mixer to beat together the softened cream cheese, butter, powdered sugar, vanilla, and salt. Add milk or cream a little at a time until you have a thick but pourable drizzle consistency.

Drizzle the cream cheese frosting generously over the warm focaccia. Slice and enjoy!