In a large mixing bowl, combine bread flour, warm water, sourdough starter discard, and kosher salt until well mixed. The dough will have a batter-like consistency. Cover and let rest for 15 minutes.

Using wet hands, perform a series of stretch and folds: grab one edge of the dough, pull up and fold over itself. Rotate bowl 90 degrees and repeat up to 16 times. Cover and rest 15 minutes. Repeat this entire process 5 more times (6 sets total) every 15 minutes.

Add 2 tablespoons olive oil to a clean bowl. Transfer dough, coat with oil, and cover. Let rise at room temperature until doubled, about 4 hours at 75°F.

Prepare baking pan with parchment paper and 2 tablespoons olive oil. Transfer dough and gently spread to edges. If dough resists, let rest 10 minutes and try again.

Cover dough and let proof until puffy, about 2 hours. For tangier flavor, refrigerate overnight, then bring to room temperature and proof 2-4 hours before baking.

Preheat oven to 375°F. Dimple dough with oiled fingertips, drizzle with remaining 2 tablespoons olive oil, and sprinkle with salt and herbs. Bake 25-30 minutes until golden brown. Cool 10 minutes before cutting.