In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt. Mix until well combined; the dough should have a batter-like consistency. Cover and let it rest for 15 minutes.

Wet your hand and grab one edge of the dough, pulling it up and over itself. Rotate the bowl 90 degrees and repeat, up to 16 times. Cover and let rest for another 15 minutes. Repeat this stretching and folding for a total of 6 sets.

Optionally, knead using a stand mixer with a dough hook for 10–15 minutes until smooth and elastic.

Add 2 tablespoons of olive oil to a clean bowl and transfer the dough into it, ensuring it doesn’t stick. Brush oil on top and cover; let it rise until doubled, about 4 hours.

Prepare your baking pan(s) with parchment paper and 2 more tablespoons of olive oil. Transfer the dough and spread it out gently with your fingers.

Cover the dough and let it proof until puffy, about 2 hours. For more flavor, refrigerate overnight then bring to room temperature and proof for 2–4 hours.

Preheat the oven to 375°F. Poke the dough all over with your fingertips and drizzle with remaining olive oil. Sprinkle with kosher salt and herbs.

Bake for 25–30 minutes until golden brown. Cool for 10 minutes in the pan before removing and slice to serve.