Sourdough Discard Grilled Flatbread with Asparagus, Burrata & Marinated Artichokes
Turn your sourdough discard into something irresistible with this Sourdough Discard Grilled Flatbread topped with fresh asparagus, creamy burrata, and tangy marinated artichokes. This easy sourdough discard recipe is perfect for spring entertaining, combining crispy grilled flatbread with seasonal vegetables and rich, flavorful toppings.
Q: Why is my flatbread sticking to the grill?
A: Your grill may not be hot enough, or the dough wasn’t lightly oiled. Make sure the grates are clean, preheated, and brush both the grill and dough with a bit of oil.
Q: How do I know when the flatbread is ready to flip?
A: Look for bubbles forming on the surface and light char marks underneath—this usually takes 1–3 minutes depending on heat.
Q: Can I make grilled flatbread without a grill?
A: Yes! A cast iron skillet or grill pan works great and gives similar charred results.
Q: Why is my dough too sticky to handle?
A: Flatbread dough is naturally soft, but if it’s unmanageable, dust lightly with flour or chill it briefly before shaping.
Q: How thin should I roll the dough?
A: Aim for about ¼ inch thick—thin enough to cook quickly but thick enough to stay soft inside.
Grill with me!
Sourdough Discard Grilled Flatbread with Asparagus, Burrata & Marinated Artichokes
Ingredients
For the Sourdough Discard Flatbread Dough:
- ¾ cup warm water
- 1 tablespoon active dry yeast
- 1 tablespoon granulated cane sugar
- 1 egg
- ½ cup sourdough discard
- 2 tablespoons California Olive Ranch 100% California Extra Virgin Olive Oil
- 1 tablespoon honey
- 1 teaspoon fine sea salt
- 2 ¾ – 3 cups bread flour or all-purpose flour
For the Spring Toppings:
- 1 bunch asparagus trimmed and sauteed in olive oil
- Basil pesto
- Burrata
- Marinated artichokes quartered
- Radishes thinly sliced
- Sugar snap peas halved
- Fresh dill
- Heirloom tomatoes thinly sliced
- Salt and black pepper to taste
Instructions
- Combine the warm water, yeast, and sugar in the bowl of a stand mixer fitted with the hook attachment. Let bloom for 10 minutes. This can also be done in a large bowl and kneaded by hand.
- Add the egg, sourdough discard, olive oil, honey, and salt. Whisk to combine. Add the flour, starting at 2 ¾ cups, and mix until a shaggy dough then knead until a soft and pliable dough. If the dough remains very sticky, add ¼ cup more flour and knead 1-2 more minutes.
- Cover and let rise in a warm environment for 1 to 1 ½ hours, until doubled in size.
- Preheat the grill to 400F to 450F.
- Divide the dough into two equal pieces for easier cooking.
- Lightly flour a sheet of parchment paper on a large cutting board. Add the dough to gently stretch and press out to ¼” thick.
- Generously drizzle with olive oil, then flip onto the grill with the help of the parchment paper. Cook for 2-3 minutes on each side. Use a large spatula and tongs to help flip without breaking.
- Layer the grilled flatbread with a generous slather of basil pesto, then the burrata, marinated artichokes, sauteed asparagus, sliced radishes, heirloom tomatoes (seasoned with salt and black pepper), halved snap peas, and fresh dill. Enjoy warm.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This was the best flat bread ever!! So easy and delicious, love having fresh warm bread without turning on my oven, paired with some grilled salmon and it was delishhhh 🙂
This was phenomenal and pretty easy to make. My kids all approved too!