In a large bowl, mix the water, instant yeast, honey, and sourdough discard until no traces of discard remain.

Add the bread flour, whole wheat flour, and salt. Stir with a wooden spoon or your hands until all of the flour is well combined.

Knead the olive oil into the dough until it's fully absorbed.

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

Perform one set of stretch and folds. Pick up one side of the dough and fold it over itself. Turn the bowl 90 degrees and repeat this four times. Cover again and let rest for 15 minutes.

Complete another set of stretch and folds. Cover the bowl with plastic wrap.

Let the dough rise at room temperature until it doubles in size, about 30 to 45 minutes.

Line two 9 by 13 baking sheets with aluminum foil or parchment paper, and coat the bottom with about 1 tablespoon of olive oil. Preheat your oven to 425°F.

Divide the dough into two portions. Transfer each portion to the prepared pans, cover with plastic wrap and let rest for 15 minutes.

After resting, stretch the dough out to reach the edges of the pan. Cover again and let rise for another 20 minutes or until bubbly.

Pour about 1 tablespoon of olive oil over each portion and dimple the dough all over with your fingertips. Sprinkle sea salt and arrange your chosen toppings.

Bake the sheets in the oven for 25 to 30 minutes, or until the focaccia is golden brown.

Move the focaccias to a cooling rack. Let them cool for at least 10 minutes before slicing.

If using for a sandwich, let them cool longer.