Description

A vibrant sourdough flatbread topped with seasonal vegetables for a colorful and nourishing meal. Tangy fermented dough meets fresh zucchini peppers onions spinach and optional cheese or herbs for a balanced plant focused dish.

Ingredients

Scale

1 cup active sourdough starter

1 1/2 cups whole wheat flour

1/2 cup all purpose flour

3/4 cup warm water

1 tbsp olive oil

1/2 tsp sea salt

1 zucchini thinly sliced

1 bell pepper thinly sliced

1 small red onion thinly sliced

1 small tomato sliced

1 cup baby spinach

1 tbsp olive oil

salt and black pepper to taste

optional crumbled feta

optional fresh herbs

optional garlic or chili flakes

Instructions

1. combine starter flours water olive oil and salt and knead until smooth

2. cover and let dough rise for 3 to 4 hours until doubled

3. preheat oven to 425°F 220°C

4. roll dough into 1/4 inch thick rectangle on parchment

5. pre bake crust for 7 10 minutes until pale golden

6. toss vegetables with olive oil salt and pepper

7. layer spinach then arrange vegetables on crust

8. drizzle with olive oil and add cheese and herbs if using

9. bake for 12 15 minutes until edges golden and toppings tender

10. remove and cool slightly then slice and serve

11. store leftovers airtight and reheat in oven

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: bread
Method: baking
Cuisine: international

Nutrition

Serving Size: 4 slices

Keywords: sourdough, veggie flatbread, detox flatbread, baked vegetable, colorful flatbread, vegetable bread