1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper. Lightly brush the parchment paper with a little olive oil.

2. In a medium mixing bowl, combine the sourdough discard and 1/4 cup of olive oil. Whisk them together until they are well combined and smooth.

3. In a separate small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper. Ensure there are no lumps and the leavening agents are evenly distributed.

4. Add the dry ingredient mixture to the wet sourdough mixture. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.

5. Gently fold in the finely chopped fresh rosemary, thyme, and chives. Distribute them evenly throughout the dough. The dough will be thick and sticky.

6. Transfer the dough to the prepared parchment-lined baking sheet. Using an offset spatula or the back of a spoon (lightly oiled to prevent sticking), spread the dough thinly and evenly into a rectangle or oval shape, aiming for about 1/8 to 1/4 inch thickness.

7. Lightly brush the top of the dough with a little more olive oil. If using, sprinkle generously with grated Parmesan cheese and a pinch of flaky sea salt. Bake for 15-20 minutes, or until the edges are golden brown and crispy, and the center is cooked through. The flatbread should sound hollow when tapped.

8. Remove the flatbread from the oven and 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.