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PdfIn a large bowl, combine the flour, yeast, and salt. Stir in the sourdough discard and warm water. Mix until a sticky dough forms. Add 2 tablespoons olive oil and knead in the bowl or on a lightly floured surface for about 5–7 minutes until smooth and slightly elastic.
Grease a clean bowl, place the dough inside, and cover with a towel or plastic wrap. Let rise in a warm spot for 1 to 1.5 hours until doubled in size.
Generously oil a 9x13-inch baking pan or a quarter sheet tray. Transfer the risen dough into the pan and gently stretch it to the edges. Let it rest for 20–30 minutes to relax the gluten and puff up slightly.
Preheat the oven to 425°F (220°C). Use your fingers to press deep dimples all over the dough. Drizzle with olive oil, then evenly scatter sun-dried tomatoes, crumbled feta, and herbs across the surface. Press the toppings gently into the dough.
Bake for 20–25 minutes, or until golden brown on top and the edges are crisp. If needed, broil for the last 1–2 minutes to get extra color—just keep a close eye!
Let cool slightly, then sprinkle with flaky sea salt before slicing. Serve warm or at room temperature with dips or alongside cheeses and cured meats.