Prepare the Dough: In a large bowl, combine the sourdough discard, flour, olive oil, and salt. Mix until the ingredients come together to form a smooth dough. If the dough is too sticky, add a bit more flour; if it's too dry, add a little more sourdough discard or water.

Flavor the Dough: If you’re adding any optional flavorings (like herbs, seeds, or cheese), now is the time to mix them into the dough. Knead briefly to evenly distribute the flavors.

Rest the Dough: Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature. This will make it easier to roll out.

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Roll Out the Dough: Divide the dough into two equal portions. On a lightly floured surface, roll out each portion as thinly as possible (around 1/8 inch or 3mm thick). The thinner the dough, the crispier the crackers will be.

Cut and Arrange: Use a sharp knife or pizza cutter to cut the dough into desired shapes—squares, rectangles, or even triangles. Transfer the cut dough onto the prepared baking sheets. Brush the tops with a bit of olive oil and sprinkle with extra sea salt or your chosen toppings.

Bake the Crackers: Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the crackers are crisp. Keep an eye on them in the last few minutes to avoid burning.

Cool and Store: Remove from the oven and let the crackers cool on a wire rack. Once completely cooled, store them in an airtight container for up to a week.