Step 1: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Step 2: In a medium bowl, combine the sourdough discard, all-purpose flour, extra virgin olive oil, and fine sea salt. Add any optional seasonings (like garlic powder or dried herbs) now. Mix with a spatula until a shaggy dough forms.
Step 3: Turn the dough out onto a lightly floured surface. Knead briefly for 1-2 minutes until the dough comes together into a cohesive ball.
Step 4: Divide the dough into two equal portions. Place one portion on a piece of parchment paper. Cover with another piece of parchment paper and roll out the dough as thinly as possible (1/16 to 1/8 inch thick). The thinner it is, the crispier the crackers will be. Transfer the parchment with the rolled dough to a prepared baking sheet. Repeat with the second portion of dough.
Step 5: Using a pizza cutter or sharp knife, lightly score the dough into your desired cracker shapes (squares, rectangles, etc.). Do not cut all the way through. Brush the top of the dough lightly with a little extra olive oil and sprinkle with additional salt or toppings (like ‘Everything Bagel’ seasoning).
Step 6: Bake for 20-25 minutes, or until the crackers are deeply golden brown and crisp. Keep a close eye on them, as baking times can vary and they can burn quickly. If one tray bakes faster, remove it and continue baking the other.
Step 7: Remove the baking sheets from the oven and let the crackers cool completely on the parchment paper. As they cool, they will become even crispier. Once cooled, break them apart along the scored lines. Store in an airtight container at room temperature for up to a week.