In a mixing bowl, whisk together the sourdough starter discard, warm water, and olive oil.

In a separate bowl, whisk together the flour, instant yeast, sugar, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until a shaggy dough forms.

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Once risen, punch down the dough to release the air and turn it onto a floured surface.

Shape it into a loaf by flattening it into a rectangle and rolling it tightly.

Place the shaped dough into a greased loaf pan, cover it again, and let it rise for another 30 minutes.

Preheat your oven to 375°F (190°C) and bake the bread for 30 minutes or until golden brown.