1. In a bowl, combine sourdough discard, flour, olive oil, rosemary, and 1 teaspoon sea salt. Add water 1 tablespoon at a time until a smooth, pliable dough forms.

2. Cover and let dough rest for 15 minutes to relax the gluten.

3. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

4. Place dough between two sheets of parchment paper and roll to 1/16 inch thickness.

5. Brush surface with olive oil, sprinkle remaining sea salt and extra rosemary, then score into squares with a pizza cutter.

6. Transfer parchment to the baking sheet and bake 18–22 minutes until edges are light golden and fragrant.

7. Allow crackers to cool completely on a rack before breaking along scored lines.

8. Store in an airtight container at room temperature for up to one week. Re-crisp at 300°F for 3–4 minutes if needed.