Prepare the Dough

Preheat oven to 150°C (300°F). Line a baking sheet with parchment paper.

In a bowl, mix sourdough discard, olive oil, salt, garlic powder, herbs, black pepper, and Parmesan (if using) until smooth.

Spread and Bake

Pour the mixture onto the parchment-lined baking sheet. Use a spatula to spread it evenly into a thin layer.

Sprinkle flaky sea salt on top.

Bake for 45–50 minutes or until golden brown and crisp.

Cut and Serve

Let cool completely, then break into pieces. Store in an airtight container for up to a week.