Pre-heat the oven to 350ºF
Combine the sourdough discard, flour, 70 grams of olive oil, fresh thyme, and Kosher salt in a stand mixer with the hook attachment. Mix on low to form a smooth dough, about 6 minutes.
Divide in two.
Place a 12 x 16" piece of parchment paper on a work surface. Gently stretch out one half of the dough and place on the parchment paper. Working from the center, press the dough out to the edges.
Once the dough is to the shape of the parchment paper, dimple the surface with your fingertips.
Coat the surface with the reserved 25 grams of olive oil. Sprinkle the top with flaky salt.
Cut the dough into 1 1/2 x 4" rectangles. I use a 6 wheel pastry cutter to get perfectly spaces cuts.
Transfer the parchment paper to a sheet tray and bake for 40-45 minutes, rotating the trays halfway through baking. The crackers are done when the edges are just beginning to turn golden.
Transfer to a wire rack and allow to cool. Enjoy or store in an air tight container.