Name: Sourdough Recipe: Homemade ~Pesto-Burrata Sourdough~ Flatbread
Total time: 77 min
Yield: 1
Cuisine: Fusion
Ingredients: ½ cup Active Sourdough Starter (or discard) For the flatbread; 2 ½ cups All-Purpose Flour; ¾ cup Warm Water (add 1–2 tbsp more if needed); 2 tbsp Olive Oil; 1–1½ tsp Instant Yeast; 1 tsp Sugar; 1 tsp Fine Sea Salt; ½ tsp Garlic Powder; ½ cup Pesto (For the toppings); 1-2 Burrata balls; a few Arugula; 1-2 Peaches, sliced (optional); for garnish Hot Honey/Balsamic Glaze

Question 1

Can I use store-bought sourdough in this sourdough recipe?

Accepted Answer

Yes, this sourdough recipe for pesto-burrata flatbread works just as well with store-bought bread. It significantly cuts down the time and effort. Just make sure to toast the bread before assembling.

Question 2

How do I know when sourdough flatbread is cooked properly?

Accepted Answer

The flatbread should be golden on top and feel firm when lifted. The base should be crisp, not soft or doughy in the centre.

Question 3

Can I prepare the flatbread dough in advance?

Accepted Answer

Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping and baking.

Question 4

What other toppings work well on pesto-burrata flatbread?

Accepted Answer

You can swap or add toppings like grilled zucchini, mushrooms, roasted peppers, olives, or prosciutto. Balance creamy, fresh, and tangy elements for the best flavour.