Ingredients:

  • 200g sourdough discard
  • 120g all-purpose flour
  • 30g extra virgin olive oil
  • 0.5 tsp fine sea salt
  • 1 tbsp dried herbs
  • 1 tsp flaky sea salt

Instructions:

  1. Prep the oven. Preheat to 400°F (200°C) and place a large baking sheet inside while it heats.
  2. Combine the wet. Place 200g sourdough discard and 30g extra virgin olive oil in a bowl and whisk until the oil is fully incorporated and no longer separated.
  3. Add the dry. Stir in 120g all purpose flour, 0.5 tsp fine sea salt, and 1 tbsp dried herbs.
  4. Form the dough. Use your hands to bring the mixture into a ball. It should feel soft and slightly oily but not sticky.
  5. Rest the dough. Wrap it in plastic and let it sit at room temperature for 15 minutes.
  6. Roll it out. Place the dough on a large sheet of parchment paper and roll until it is roughly 1/16th of an inch thick and translucent at the edges.
  7. Score the shapes. Use a pizza cutter to slice the dough into squares or rectangles, but don't move them apart.
  8. Add the finish. Brush very lightly with more oil and sprinkle with 1 tsp flaky sea salt, pressing down gently so it sticks.
  9. Bake the batch. Slide the parchment onto the hot baking sheet and bake for 15 minutes.
  10. Flip and finish. Remove from the oven, flip the crackers over (they should stay in one sheet), and bake for another 5 minutes until deeply golden and the centers feel firm to the touch.