In a mixing bowl, combine 1 cup sourdough starter (discard) and 1 1/2 cups warm water to activate the yeast.

Add 3 cups all-purpose flour and 2 teaspoons salt to the bowl, stirring until a shaggy dough forms.

Drizzle in 1/4 cup olive oil and mix until the oil is fully incorporated into the dough.

Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise for about 1 hour until bubbly.

Preheat the oven to 425°F (220°C) and drizzle olive oil onto a baking sheet to prepare it.

Gently transfer the risen dough to the oiled baking sheet, using your fingers to stretch it out to fit.

Press your fingertips into the dough to create dimples across the surface.

Sprinkle 2 teaspoons dried Italian herbs and coarse sea salt on top, then bake in the preheated oven for 20 minutes until golden and crispy.