Preheat oven to 350°F (175°C). <
P id=”instruction-step-2″>2. In a bowl, mix sourdough discard, flour, olive oil, rosemary, and garlic powder.
P id=”instruction-step-3″>3. Mix into a smooth dough. Add water if too dry.
P id=”instruction-step-4″>4. Roll dough thin between parchment paper sheets.
P id=”instruction-step-5″>5. Brush top with olive oil. Sprinkle with sea salt.
P id=”instruction-step-6″>6. Score dough into squares.
P id=”instruction-step-7″>7. Bake for 18–22 minutes until golden and crisp.
Id=”instruction-step-8″>8. Cool completely before storing.
