Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a bowl, mix 1 cup (200 g) unfed sourdough discard, 3 tablespoons melted unsalted butter, 1 tablespoon all-purpose flour, and 1/4 teaspoon salt until fully combined and smooth.
• Place the dough between two sheets of parchment paper. Roll the dough evenly until very thin, about 1/16-inch thick.
• Transfer the top sheet of parchment (with the rolled dough) onto the prepared baking sheet and peel off the top parchment.
• Brush the dough lightly with olive oil. Evenly sprinkle 1–2 teaspoons Italian seasoning and 1–2 tablespoons grated Parmesan over the surface.
• Bake on the middle rack for 15 minutes.
• Remove the baking sheet from the oven and, while the cracker sheet is still warm, use a pizza cutter or sharp knife to cut the dough into squares or desired shapes.
• Return the cut crackers to the oven and bake an additional 10–15 minutes, watching closely and removing when the edges are browned and the crackers are crisp.
• Remove from the oven and immediately sprinkle with 1/2 teaspoon flaked sea salt. Let the crackers cool completely on the baking sheet or a wire rack before separating and serving.