1. In a large bowl combine sourdough starter, whole wheat flour, sea salt, olive oil, and warm water to form a soft dough.

2. Knead the dough gently for 5–7 minutes until smooth and elastic.

3. Cover the dough and let it rest for 3–4 hours at room temperature or refrigerate overnight for deeper flavor.

4. Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper.

5. Toss zucchini, bell peppers, and cherry tomatoes with olive oil and a pinch of salt.

6. On a floured surface, roll the rested dough into a ¼ inch thick oval or rectangle and transfer to the prepared pan.

7. Brush the dough lightly with olive oil to protect the crust from moisture.

8. Arrange spinach, zucchini ribbons, pepper slices, tomatoes, and fresh herbs over the dough in a colorful pattern.

9. Bake for 18–22 minutes until the crust is golden and crisp at the edges.

10. Allow the flatbread to cool for 5 minutes, then slice and serve with an optional drizzle of olive oil and black pepper.