1. Preheat Your Oven and Prepare the 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 cleanup a breeze. A visual cue for proper preheating is when your oven light turns off, indicating it has reached the set temperature.

2. Combine Wet Ingredients: In a medium mixing bowl, combine the sourdough discard, 2 tablespoons of olive oil, and water. Whisk these ingredients together until they are well combined and smooth. The mixture should look like a thin batter.

3. Add Dry Ingredients and Mix: To the wet ingredients, add the all-purpose flour, dried Italian seasoning, garlic powder, salt, and black pepper. Stir everything together with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. The dough should be a thick, sticky batter, not a stiff dough.

4. Spread the Batter on the Baking Sheet: Pour the batter onto the prepared parchment-lined baking sheet. Using the back of a spoon or an offset spatula, spread the batter evenly into a thin rectangle, about 1/4 inch thick. Aim for a consistent thickness across the entire surface to ensure even baking.

5. Brush with Olive Oil and Season: Lightly brush the top of the flatbread with a little extra olive oil. This helps with browning and adds flavor. If desired, sprinkle a pinch of flaky sea salt over the top for an extra touch of texture and seasoning.

6. Bake Until Golden and Crisp: Place the baking sheet in the preheated oven and bake for 15-20 minutes. The flatbread is done when the edges are golden brown and crisp, and the center feels firm to the touch. It should have a slightly puffed appearance.

7. Cool Slightly and Serve: Once baked, remove the flatbread from the oven and let it cool on the baking sheet for a few minutes. This allows it to firm up slightly. Then, transfer it to a cutting board, slice it into desired shapes (squares, strips, or triangles), and serve warm.