Sourdough Discard Charred Zucchini and Dill Sheet Pan Flatbread
A rustic, crispy-edged flatbread made with sourdough discard and topped with charred zucchini ribbons, fresh dill, and a hint of garlic. The discard creates a tender crumb with subtle tang, while high-heat baking yields golden, blistered edges. Ready in under an hour, it's ideal for weeknight dinners, appetizers, or alongside salads and soups.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 20 min
- Total
- 1 hr
- Makes
- 1 sheet pan flatbread (8 to 12 slices)
Steps
Before you start
- Position a rack in the upper third of your oven and preheat to 475°F (245°C) for at least 15 minutes
- Use sourdough discard at room temperature (no need to feed or activate)
- Have all ingredients measured and zucchini sliced before you begin
Mix the dough
- In a medium bowl, combine the sourdough discard, all-purpose flour, warm water, kosher salt, and 2 tablespoons of olive oil.
- Stir with a wooden spoon or your hand until a shaggy, slightly sticky dough forms.
- The dough should come together in about 1 minute; some flour bits are fine at this stage.
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Ready when: Shaggy dough forms and most flour is hydrated
Tip: Don't overmix. The dough will be slightly wet; resist the urge to add more flour. It will become easier to handle as it rests.
Rest the dough
- Cover the bowl with plastic wrap and let it rest at room temperature for 20 minutes.
- This autolyse phase helps the flour fully hydrate and makes the dough easier to stretch.
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Tip: Use this time to prep your zucchini and measure the toppings.
Oil and prepare sheet pan
- Lightly coat a large rimmed sheet pan with olive oil, spreading it evenly across the surface.
- Set aside.
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Ready when: Pan is evenly coated with a thin layer of oil
Tip: Don't skimp on oil—it creates those golden, crispy edges and prevents sticking.
Char the zucchini
- Heat a large cast iron skillet or sauté pan over medium-high heat until it just begins to smoke, about 3 minutes.
- Working in batches, lay zucchini ribbons flat in a single layer (don't crowd the pan).
- Sear for 2–3 minutes per side until they are deeply golden and charred in spots.
- Transfer to a plate and season lightly with kosher salt.
- Continue with remaining zucchini.
- The ribbons should be tender-crisp with dark caramelized edges.
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Ready when: Zucchini ribbons are golden-brown with charred edges and slightly softened
Tip: Don't flip too early—let the zucchini sit undisturbed for the first 2 minutes to develop color and caramelize.
Stretch dough onto pan
- Using a bench scraper or oiled hands, transfer the dough to the prepared sheet pan.
- Gently stretch it to fit, starting from the center and working outward.
- It should reach close to the edges, roughly ¼ inch thick.
- If the dough springs back, let it rest for 2 minutes and try again.
- Aim for an even, rustic rectangle about 15×10 inches.
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Ready when: Dough fills the pan and is roughly ¼ inch thick throughout
Tip: Resist the urge to use a rolling pin or apply heavy pressure. Gentle stretching preserves the dough's light, airy structure.
Add garlic and herbs
- Scatter the minced garlic evenly across the dough.
- Sprinkle the chopped dill (saving a few whole sprigs for garnish) over the surface.
- Lightly drizzle with 1 tablespoon of extra-virgin olive oil.
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Ready when: Garlic and herbs are evenly distributed
Tip: Reserve some fresh dill sprigs to add after baking so they stay bright green and aromatic.
Arrange zucchini toppings
- Arrange the charred zucchini ribbons in overlapping rows across the dough, leaving a ½-inch border.
- They can be arranged neatly in lines or casually scattered; both look beautiful.
- Season lightly with sea salt flakes and a few cracks of black pepper.
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Ready when: Zucchini is arranged and seasoned
Tip: Leave a border so the dough at the edges gets crispy and golden without the toppings drying out.
Bake the flatbreadOven 475°F / 245°C
- Transfer the pan to the preheated 475°F (245°C) oven, placing it on the upper rack.
- Bake for 18–22 minutes until the crust is deep golden brown, the edges are crispy and slightly puffed, and the bottom sounds hollow when tapped.
- The dough should be set but not dry.
- If the top is browning too quickly, rotate the pan halfway through baking.
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Ready when: Crust is deep golden brown, edges are crispy and puffed, bottom is hollow-sounding when tapped
Tip: Position the rack in the upper third so the top browns before the bottom burns. If browning too fast, tent loosely with foil.
Cool and finish
- Remove from the oven and transfer the flatbread to a cutting board or serve directly on the pan.
- Drizzle with the remaining 1 tablespoon of extra-virgin olive oil.
- Scatter the reserved fresh dill sprigs and a pinch of red pepper flakes (if using) over the top.
- Let rest for 2 minutes, then slice into pieces and serve warm or at room temperature.
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Ready when: Flatbread has cooled enough to handle and slice cleanly
Tip: Save the finishing drizzle of good olive oil for after baking—high heat can dull its flavor, so this is where it shines.
Good to know
Tips
- Sourdough discard doesn't need to be bubbly or active—unfed, day-old discard works perfectly and adds subtle tang without yeast activity
- For extra flavor, top with a handful of Parmesan shards, crumbled feta, or labneh just before serving
- This flatbread pairs beautifully with a simple green salad, hummus, tzatziki, or a cold soup like gazpacho
- If you don't have a cast iron skillet, use any heavy-bottomed pan. A non-stick skillet will work too, but may not char the zucchini as dramatically.
Make ahead
Prepare the dough up to 4 hours ahead. After mixing and resting, cover and refrigerate. Bring to room temperature (about 30 minutes) before stretching. You can also char the zucchini up to 2 hours ahead and store covered at room temperature. Assemble and bake just before serving for the crispest crust.
Storage & reheating
Store cooled flatbread wrapped in foil at room temperature for up to 2 days. Reheat unwrapped in a 350°F (175°C) oven for 5–8 minutes until warmed through. Refrigerate for up to 4 days and reheat the same way. Freeze wrapped flatbread for up to 2 months; thaw at room temperature before reheating.
Substitutions
- fresh dill → fresh basil, fresh parsley, or a mix of fresh herbs. Use the same amount (roughly chopped). Basil adds sweetness; parsley is more neutral. Both work beautifully with zucchini.
- medium zucchini → summer squash, thin eggplant slices, or asparagus spears. Adjust cooking time if using thicker vegetables—aim for tender-crisp with color. Asparagus needs only 2–3 minutes total.
- all-purpose flour → whole wheat flour (use 1.25 cups / 155 g) or a mix of 1 cup all-purpose + ½ cup whole wheat. Whole wheat will absorb slightly more water, making the dough a bit stiffer. Stretch gently and don't overwork.
- kosher salt → sea salt or table salt. If using table salt, reduce to ¾ teaspoon—it's denser and saltier by volume.
