In a large mixing bowl, combine the sourdough starter discard, flour, water, olive oil, and salt. Stir them together until a cohesive dough forms.

Knead the dough by hand for about 5-10 minutes or until it feels smooth and elastic.

Place your kneaded dough in a bowl lightly greased with olive oil. Cover it with a damp cloth and allow it to rise in a warm spot for about 1-2 hours, or until it has doubled in size.

Preheat your oven to 425°F (220°C) while the dough is rising.

When the dough has risen, transfer it onto a baking sheet lined with parchment paper. Gently stretch it out to fit the sheet.

Use your fingers to poke dimples all over the dough. Drizzle olive oil over the top and sprinkle generously with fresh herbs and sea salt.

Pop it into the oven and bake for about 20-25 minutes, or until golden brown.

Let it cool for a moment before slicing into warm pieces to serve.