1. 1. Preheat Your Oven and Prepare Your Baking Sheet: Start by preheating your oven to 400 F (200 C). Line a large baking sheet with parchment paper. This prevents sticking and makes for easy cleanup. If you don’t have parchment paper, you can lightly grease the baking sheet with a little olive oil.

2. 2. Combine the Wet and Dry Ingredients: In a medium-sized bowl, combine the active sourdough discard, all-purpose flour, 1/4 cup olive oil, dried Italian seasoning, garlic powder, salt, and black pepper. Mix everything together with a spatula or wooden spoon until just combined. The mixture will be thick and somewhat sticky. Avoid overmixing; just ensure there are no dry streaks of flour.

3. 3. Spread the Dough Evenly: Transfer the dough mixture onto the prepared baking sheet. Using the back of a spoon or your hands (lightly oiled to prevent sticking), spread the dough out into a thin, even layer. Aim for a rectangle or oval shape, about 1/4 inch thick. The thinner you spread it, the crispier your flatbread will be.

4. 4. Brush with Olive Oil and Season: Once the dough is spread, lightly brush the entire surface with a little extra olive oil. This helps with browning and adds to the rich flavor. If desired, sprinkle generously with flaky sea salt for an extra burst of flavor and a beautiful finish.

5. 5. Bake Until Golden and Crispy: Place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the flatbread is golden brown around the edges and firm to the touch. The exact baking time will depend on the thickness of your flatbread and your oven’s calibration. Keep an eye on it, especially towards the end, to prevent burning.

6. 6. Cool and Serve: Once baked, remove the flatbread from the oven. Let it cool on the baking sheet for a few minutes before transferring it to a cutting board. Slice into desired shapes – squares, triangles, or irregular pieces – and serve warm or at room temperature.