Ingredients
For the dough:
- 2 cups all-purpose flour
- ½ cup sourdough discard
- ½ cup warm water
- 1 tsp salt
- 1 tbsp olive oil
For the filling/topping:
- ¼–⅓ cup pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- Optional: cherry tomatoes or fresh basil for garnish
👩🍳 Step-by-Step Recipe
1. Make the Dough
In a bowl, mix sourdough discard and warm water.
Gradually add flour, salt, and olive oil. Mix to form a soft dough.
2. Knead & Rest
Knead for 5–7 minutes until smooth.
Cover and let it rest for 30–60 minutes.
3. Preheat Oven
Preheat oven to 200°C (400°F). Line a baking sheet or prepare a loaf pan.
4. Shape & Add Filling
Roll or stretch the dough. Spread pesto evenly over the surface.
Sprinkle mozzarella on top. Optionally, fold the dough over for a stuffed loaf.
5. Bake
Bake for 20–25 minutes until golden brown and cheese is melted and bubbly.
6. Serve
Slice and serve warm. Garnish with fresh basil or cherry tomatoes if desired.
😋 Tips
- Use fresh mozzarella for gooier texture
- Swirl pesto into the dough for a marbled effect
- Perfect as a snack, sandwich base, or alongside soups
