Preheat oven to 325 degrees F, and line a cookie sheet with parchment paper
Gather all ingredients and finely chop your rosemary (set aside 1/4 tsp of salt, and a little extra olive oil for later)
Add all other ingredients to a mixing bowl, and mix until the olive oil has completely incorporated with the sourdough discard
Evenly spread the mixture on the the prepared cookie sheet with a spatula (you want it to be quite thin)
Bake for 10 minutes
Remove from the oven and brush with a little extra olive oil and sprinkle the last 1/4 tsp of salt on top
Score the crackers with a pizza cutter to create the shape you want
Bake for an additional 35-40 minutes until golden brown
Once crackers are done, remove from the oven and let them cool completely on the cookie sheet
After they have cooled, break them apart and enjoy, or store away for another day
