*Note: this recipe is half the normal recipe as boat ovens are smaller and sheet pans are half the size. Simply double it if you’re baking on land.

½ tsp yeast
1 cup water
¾ cup ‘fed’ sourdough starter
1 cup whole wheat flour
2 cups all purpose flour or bread flour
1 tbsp olive oil
1 tsp salt
Toppings optional (my preference is carmelized shallots)

 

 

Dissolve yeast in water, let rest 10 minutes.

Combine yeast mixture with sourdough starter and 1 cup AP flour. Add remaining flours, olive oil, salt and remaining water. Mix till dough is soft but not too sticky. If needed add extra flour or water to achieve desired consistency.

Smear bottom of sheet pan with olive oil. Lightly coat dough with oil, put dough in pan, cover with plastic wrap and let rest till double in size, approximately 90 minutes.

After first rise, stretch dough to fit pan. Cover again with plastic wrap, let rise 1 hour. Preheat oven to 400-450 degrees (the hotter the better).

Once ready to bake, drizzle olive oil and water over dough and spread with hands. Then poke dough all over with fingertips to create divots. Add toppings if desired (salt if nothing else). Bake 15-22 minutes, till top is lightly browned.