In a large mixing bowl, combine flour, thyme, oregano, sea salt, and flax seeds + mix with a fork to combine.

In a medium mixing bowl, combine gluten free sourdough discard, garlic oil and filtered water, whisking with a fork until mixture looks milky in appearance. Olive oil will not appear fully incorporated, which is okay.

Pour wet ingredients into dry and fold together with a fork or silicone spatula to combine. When dough begins to form, use your hands to finish mixing and knead into a ball.

Keep dough ball in your mixing bowl, cover with a kitchen towel and refrigerate for 30 minutes to 1 hour.

Once dough is ready to roll, pre-heat oven to 350F and line 2 baking sheets and your work surface with parchment paper. Be sure to well flour your work surface and rolling pin, too.

Place dough ball on pre-floured parchment and using a bench scraper or knife, cut in half, setting one half aside.

Roll out dough until it is around 1/16th of an inch thick, noting that the thinner your dough is, the crispier the cracker will be.

Once dough is as thin as possible, using a pastry cutting tool, slice crackers lengthwise + then widthwise creating squares. Using a toothpick, fork, or corn cob holder, poke holes in the tops of the crackers.

Bake for 20 minutes at 350F. After 20 minutes, remove from oven, flipping crackers over + brush with garlic infused olive oil using a pastry brush. Lightly sprinkle with sea salt and bake for another 8-10 minutes until crisp.