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Mix the bread flour, salt, sugar, sourdough discard, and water together until no loose flour remains.
Cover and let rest for 0.5-1 hour.
Gently work the dough into a smooth circle.
Cover and let proof for 12 hours (or longer if refrigerate to slow down proofing).
Grease a 9x13 inch pan with olive oil.
Gently stretch the dough to fill the pan.
Top with sliced jalapeños and shredded cheddar cheese.
Let proof for 8 more hours until doubled in size.
Bake at 400°F for 20-25 minutes.
Sprinkle with flaky salt.