This simple sourdough recipe can be customized with any vegetables and herbs that you like - such as kalamata olives, basil, rosemary, garlic, etc. - or even cheese! All you need is your own sourdough starter.
Recipe courtesy of Tirza Lobato of Holmes Made Salsa
Ingredients:
3 1/2 cups all-purpose flour
1 1/2 cups high-protein bread flour
2 cups water
2 tsp. salt
1/2 cup ripe sourdough starter
1/2 oz. extra virgin olive oil
10 oz cherry or grape tomatoes (about 1 1/2 cups)
Any other chopped herbs or vegetables of your choice
Directions:
Fit a stand mixer with a hook attachment (unless mixing by hand). Add both flours, water, salt, and sourdough starter, and mix on low speed for about 5-6 minutes.
Let the dough rest in the mixing bowl for 10 minutes.
Turn the mixer back on to low speed, and slowly drizzle olive oil into the bowl while mixing. Allow to mix for another 1-2 minutes, until the oil is incorporated into the dough. Transfer dough to a container and cover.
Every 30 minutes, stretch and fold the dough, and then let rest for another 30 minutes; repeat this 4 times. (2 hours total)
Oil the inside of a 9"x13" pan. Scrape the dough into the pan, and let proof for 4 hours. Every 30 minutes, uncover the pan and gently stretch the dough (using wet hands) to the pan's edges, to encourage it to fill the pan.
After about 3 1/2 hours of proofing, begin to preheat the oven to 450*F.
Once the oven is preheated, dimple the top of the dough using wet fingers; drizzle with olive oil. Top with tomatoes, and any other herbs/vegetables of your choice, and a pinch of salt.
Bake for about 30 minutes, until golden. Allow to cool in the pan before transfering to a cooling rack.
Enjoy!
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