1. Preheat your oven to 375 F (190 C). Line a large baking sheet with parchment paper.

2. Carefully open the can of refrigerated sourdough crescent rolls. Unroll the dough onto your prepared baking sheet. Gently separate the dough into individual triangles along the pre-cut perforations.

3. Arrange the dough triangles in a circular pattern on the baking sheet, with the wider ends overlapping slightly in the center and the pointed ends facing outwards, resembling a sun or flower. Press the wider ends together gently in the center to form a solid base.

4. In a small bowl, combine the 2 tablespoons of olive oil, dried Italian seasoning, garlic powder, sea salt, and a generous pinch of freshly ground black pepper. Stir well until all the spices are evenly distributed in the oil.

5. Using a pastry brush, generously brush the seasoned olive oil mixture over the entire surface of the arranged dough. Ensure all parts are coated. If desired, sprinkle a little flaky sea salt over the top for extra texture and visual appeal.

6. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the bread is puffed up, golden brown, and cooked through. The exact time may vary slightly depending on your oven, so keep an eye on it after 10 minutes.

7. Once baked, remove the bread from the oven. Let it cool on the baking sheet for a few minutes before transferring it to a serving platter. Serve warm with your favorite olive oil dip or balsamic bread dip.