In a small saucepan, combine the olive oil, peeled garlic cloves, and rosemary sprig. Place over medium-low heat until the oil begins to gently bubble. Reduce heat to low and simmer very gently for 30-40 minutes until the garlic is golden and completely tender. Remove from heat and let cool. Discard the rosemary.

In a large mixing bowl, whisk together the sourdough discard, warm water, and 2 tablespoons of olive oil until smooth.

Add the flour and fine sea salt to the wet mixture. Stir with a wooden spoon or dough whisk until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rest at room temperature for at least 2 hours.

Preheat your outdoor grill to medium-high heat (about 400°F - 450°F). Ensure the grates are clean and lightly oiled to prevent sticking.

Punch down the rested dough and divide it into 6 equal portions. On a lightly floured surface, roll or stretch each portion into an oval or rough circle, about 1/4 inch thick.

Using tongs or your hands, carefully place the dough directly onto the hot grill grates. Cook for 2-3 minutes until the dough puffs up and large grill marks/char spots appear on the bottom.

Flip the flatbreads and cook for another 1-2 minutes on the second side until charred and cooked through. Remove from the grill.

While the flatbreads are still hot, mash a few of the confit garlic cloves into the infused oil. Liberally brush the garlic confit oil over the warm flatbreads. Sprinkle with flaky sea salt and serve immediately.