This flat bread is so good! It has the perfect combination of tartness from the sourdough, savory from the rosemary and saltiness from the sea salt. It’s simple to make and you don’t have to worry about making pretty loaves. This bread goes perfectly with any soup!
1/2 cup sourdough starter
2 cups lukewarm water
1/4 cup olive oil
2 tablespoons chopped rosemary
2 tsp. salt
5-6 cups whole wheat flour
Combine the starter, water, oil and salt in mixer. Add 5 cups flour, then continue adding more flour until the dough “cleans” the sides of the bowl. Knead for 10 minutes. Transfer the dough to a glass bowl and cover with plastic wrap. Allow to rise for 6-10 hours. (I usually do this at night and then make the bread in the morning). Once the dough has risen, divide in half. Prepare 2 jelly roll pans with Pam spray. Pat one half of the dough into a rectangular shape inside the pan with your hands.
Press fingertips into the dough to make divets. Drizzle olive oil and sprinkle coarse sea salt and freshly ground pepper onto the dough. Let raise for an hour and bake at 375 degrees for 25 minutes.
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