Air Fryer Sourdough Discard Crispy Burrata and Cherry Tomato Rounds

Steps

1. 1

   Mix dough

   • In a large mixing bowl, combine 1 cup (240 ml) sourdough discard, 0.75 cup (90 g) all-purpose flour, 2 tablespoons (30 ml) olive oil, 0.5 teaspoon (3 g) kosher salt, and garlic powder if using.
   • Stir with a wooden spoon or rubber spatula until a shaggy dough forms.
   • The mixture will be sticky and wet—this is correct.
   • Let it rest for 2 minutes so the flour fully hydrates.

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   Ready when: Sticky, cohesive dough with no dry flour visible

   Tip: Don't overmix; slight lumps are fine. The dough will be looser than bread dough.

2. 2

   Shape roundsOven 375°F / 190°C

   • Preheat air fryer to 375°F (190°C) if not already done.
   • Lightly flour a work surface.
   • Divide dough into 8 equal pieces (about 2.5 tablespoons or 40 grams each).
   • Working quickly, gently shape each piece into a ball, then pat or flatten it into a 2.5-inch (6.5 cm) round about 0.25 inch (6 mm) thick.
   • If the dough springs back, let it rest 30 seconds before reshaping.
   • Rounds don't need to be perfectly even.

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   Ready when: 8 flat rounds, each about 2.5 inches across and 0.25 inch thick

   Tip: Keep your hands lightly floured to prevent sticking. If dough is too sticky to handle, chill it for 5 minutes.

3. 3

   Prepare tomatoes

   • While shaping dough, halve 1 cup (150 g) cherry tomatoes lengthwise.
   • Place in a small bowl and toss with a pinch of salt and red pepper flakes if using.
   • Set aside.

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   Ready when: Tomatoes halved and lightly seasoned

   Tip: Don't prep tomatoes too far ahead—halved tomatoes release liquid and can become watery.

4. 4

   Air fry roundsOven 375°F / 190°C

   • Line the air fryer basket with parchment paper if desired (makes cleanup easier).
   • Working in batches if needed, arrange the 8 dough rounds in a single layer in the air fryer basket, leaving about 0.5 inch (1.3 cm) between them.
   • They will expand slightly.
   • Air fry at 375°F (190°C) for 8–10 minutes, until the edges are golden brown and the tops begin to show light browning.
   • Shake the basket gently at the 5-minute mark if you notice uneven browning.

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   Ready when: Edges are golden brown, tops are light golden, rounds are slightly puffed

   Tip: Don't skip parchment paper—it prevents sticking and the delicate rounds may break when removed from a bare basket.

5. 5

   Roast tomatoesOven 375°F / 190°C

   • While the dough rounds air fry, add the halved cherry tomatoes to the air fryer for the final 4–5 minutes of the dough's cooking time (place them on a separate rack or push gently to the side of the basket if you have space).
   • They should cook alongside the rounds, softening slightly and releasing their juices.
   • If your air fryer is small and the rounds take up all space, roast the tomatoes separately after removing the rounds: set air fryer to 375°F (190°C) for 5 minutes.

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   Ready when: Tomatoes are soft, skin is lightly charred on edges, and they release their juices

   Tip: Roasting tomatoes in the air fryer concentrates their sweetness and creates a light char that balances the rich burrata.

6. 6

   Cool slightly

   • Remove the rounds from the air fryer and place them on a cooling rack or clean plate.
   • Let them cool for 1–2 minutes so they firm up slightly and become even crispier.
   • They will continue to crisp as they cool.
   • Don't skip this step—warm rounds are fragile.

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   Ready when: Rounds are firmer to the touch and sound crispy when tapped

   Tip: Cooling also allows burrata to stay creamy when you add it—it won't melt into the hot bread.

7. 7

   Top and serve

   • Working quickly while rounds are still warm but cool enough to handle, place a piece of cold burrata (about 1 ounce or 28 grams) on the center of each round, gently pressing down slightly.
   • Spoon 2–3 pieces of roasted cherry tomato on top of or beside each burrata portion.
   • Scatter torn fresh basil over all 8 rounds.
   • Finish with a light pinch of fleur de sel or finishing salt and a few grains of red pepper flakes if desired.
   • Serve immediately.

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   Ready when: All rounds are topped with cheese, tomato, and basil, ready to eat

   Tip: Assemble just before serving so the crispy rounds don't soften from the moisture of the burrata and tomatoes.