Activate Yeast (Optional): Mix warm water, sugar, and yeast in a bowl. Let it sit for 5 minutes until foamy. This step is optional but speeds up the process.

Mix Wet Ingredients: In a large bowl, combine sourdough discard with the yeast mixture (or just water if not using yeast) and olive oil. Stir until well mixed.

Combine Dry Ingredients: Add flour and salt to the wet mixture. Stir until a shaggy, slightly sticky dough forms.

Knead the Dough: Knead on a floured surface for 5-7 minutes until smooth and elastic, or use the stretch-and-fold method in the bowl.

First Rise: Place dough in an oiled bowl, cover, and let rise at room temperature for 3-4 hours or overnight in the fridge for stronger flavor.

Shape the Dough: Transfer dough to an oiled pan. Gently stretch and press it to fit, creating deep dimples on the surface.

Second Rise: Cover and let rise for 1-2 hours until puffy. Preheat oven to 425°F (220°C).

Prepare for Baking: Drizzle olive oil over the dough, filling the dimples. Sprinkle with sea salt and preferred toppings.

Bake: Bake for 20-25 minutes until golden brown and crispy. The bread should sound hollow when tapped.

Cool and Serve: Cool in the pan for a few minutes, then transfer to a wire rack. Serve warm or at room temperature, enjoying the chewy texture and rich flavor.