Sourdough Discard Crispy Broccoli Rabe and Anchovy Oil Flatbread
A rustic pan-baked flatbread made with sourdough discard and topped with charred broccoli rabe, anchovy-infused garlic oil, and red chili flakes. The dough develops a crispy, blistered crust while staying tender inside, perfect for tearing apart and sharing. Ready in about an hour with minimal active time—ideal for using up your sourdough starter maintenance discard.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 20 min
- Total
- 1 hr 10 min
- Makes
- 1 flatbread (4 large pieces)
Steps
Before you start
- Have your sourdough discard at room temperature (freshly discarded or warmed gently)
- Preheat your oven to 475°F (240°C) for at least 15 minutes
- Trim the broccoli rabe, removing any yellowed or tough lower stems
- Mince your garlic and anchovies separately so they incorporate smoothly
Make the dough
- Combine the sourdough discard, warm water, and all-purpose flour in a mixing bowl.
- Stir until no dry flour remains—the mixture should be rough and shaggy.
- Let sit for 5 minutes to allow the flour to fully hydrate.
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Ready when: No dry flour visible, mixture is uniform
Tip: If your discard is very thick, add 1–2 tablespoons more water so the dough comes together easily.
Add salt and oil
- Sprinkle the salt over the dough and drizzle the 3 tablespoons olive oil on top.
- Mix by hand or with a wooden spoon for about 2 minutes, turning the dough over itself repeatedly, until the salt and oil are fully incorporated and the dough becomes smooth and slightly elastic.
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Ready when: Dough is smooth, cohesive, and feels slightly elastic when stretched gently
Tip: Don't overwork the dough—2 minutes of mixing is enough. It should feel soft and slightly sticky.
Oil the pan and proofOven 475°F / 245°C
- Generously oil your 12-inch cast-iron pan or 10×14-inch baking sheet with 2 tablespoons of the 0.25 cup olive oil reserved for topping.
- Stretch and press the dough directly into the pan, working it into an even layer about 0.5 inch thick.
- If the dough resists, let it rest for 2–3 minutes, then continue.
- Drizzle the top lightly with 1 more tablespoon of oil.
- Cover loosely with a damp kitchen towel and let proof at room temperature for 20 minutes while you preheat the oven to 475°F (240°C).
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Ready when: Dough is puffy and springs back slowly when poked
Tip: Don't skip the pan oiling—it helps create the crispy, golden underside. The dough doesn't need to fill the pan completely; a rustic shape is perfect.
Blanch and char broccoli rabeOven 375°F / 190°C
- While the dough proofs, bring a large pot of salted water to a boil.
- Add the broccoli rabe and cook for 2–3 minutes until bright green and just tender-crisp.
- Drain thoroughly in a colander, pressing gently to remove excess water.
- Heat 2 tablespoons of the reserved olive oil in a large skillet over medium-high heat (about 375°F / 190°C if you have a thermometer).
- Working in two batches if needed, add the blanched broccoli rabe and let it sit undisturbed for 1–2 minutes until the cut edges brown and char.
- Toss and cook for another 1–2 minutes until some leaves are crispy and darkened.
- Transfer to a plate and season lightly with salt.
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Ready when: Broccoli rabe is bright green with dark, charred edges; leaves are crispy in spots
Tip: Don't crowd the skillet—let the broccoli rabe make direct contact with the hot pan for the best char. Pat it completely dry before cooking to avoid steam and splattering.
Make anchovy oil
- While the broccoli rabe cooks, combine the minced garlic, minced anchovies, the remaining 2 tablespoons olive oil, and the red chili flakes in a small bowl.
- Stir until the anchovies dissolve into a paste and the oil is fragrant and lightly pink.
- Taste and adjust the chili flakes if you like more heat.
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Ready when: Anchovies are dissolved into a smooth paste; oil is well mixed and fragrant
Tip: If your anchovies are very salty, rinse them briefly under cold water and pat dry before mincing. You can make this oil up to 1 hour ahead and keep it at room temperature.
Bake the flatbreadOven 475°F / 245°C
- Remove the damp towel from the dough.
- If the oven has reached 475°F (240°C), carefully place the pan in the center of the oven.
- Bake for 18–22 minutes until the top is pale golden and the edges are deeply browned and crispy.
- The flatbread should sound hollow when tapped on the bottom.
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Ready when: Edges are deep golden brown, top is pale gold, bottom sounds hollow when tapped
Tip: If the edges brown too quickly before the center is set, loosely tent the pan with foil for the final 5 minutes.
Top and finish
- Remove the flatbread from the oven.
- Immediately drizzle the anchovy oil evenly over the hot flatbread, letting it soak into the surface.
- Scatter the charred broccoli rabe over the top, pressing gently so the pieces stick to the oiled surface.
- If using fleur de sel, sprinkle a light pinch over the flatbread for a finishing touch of flavor and crunch.
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Ready when: Anchovy oil is distributed; broccoli rabe clings to the warm flatbread
Tip: Add the toppings while the flatbread is hot so the oil soaks in and the broccoli rabe stays in place. Work quickly to prevent the flatbread from cooling too much.
Rest and serve
- Let the flatbread rest in the pan for 2–3 minutes, then slide it onto a cutting board.
- Tear or cut into 4 large pieces.
- Serve warm, at room temperature, or even chilled the next day.
- The flavors develop and deepen as it cools.
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Ready when: Flatbread is cool enough to handle; crust crackles when bent slightly
Tip: For the crispiest crust, slice with a serrated knife and serve within 30 minutes of baking.
Good to know
Tips
- Use a cast-iron skillet for the best heat distribution and crispiest crust, but a rimmed baking sheet works perfectly well too. If using a baking sheet, the flatbread may be slightly less crispy on the bottom.
- Sourdough discard doesn't need to be at peak rise—in fact, thin or lazy discard works great here. If you're starting with fresh discard from your jar, use it as-is. If it's been sitting a few hours, it's even better.
- The anchovy flavor is umami-rich and savory, not fishy, when blended with the oil and distributed evenly. If you're anchovy-averse, reduce the fillets to 2 and add 1 teaspoon soy sauce for similar depth, or skip them and use 1 additional tablespoon of good olive oil.
- For a richer, more indulgent flatbread, brush the hot flatbread with a bit of unsalted butter before drizzling the anchovy oil.
Make ahead
You can prepare the anchovy oil up to 1 day ahead and store it covered in the refrigerator; bring it to room temperature before using. The dough can be mixed and left to proof for up to 1 hour if you'd like to bake it later (just cover it well). The broccoli rabe can be blanched up to 4 hours ahead, refrigerated in a sealed container, and reheated in the skillet just before topping.
Storage & reheating
Store cooled flatbread in an airtight container at room temperature for up to 2 days, or wrapped tightly in the freezer for up to 1 month. To reheat, wrap loosely in foil and warm in a 350°F (175°C) oven for 8–10 minutes until the crust crackles again and the interior is warm.
Substitutions
- broccoli rabe (also called rapini) → Lacinato kale or curly kale, trimmed and roughly chopped. Both will char beautifully in the skillet. Kale may need 3–4 minutes of blanching instead of 2–3 minutes, and watch it carefully while charring so it doesn't burn.
- anchovy fillets packed in oil → 2 tablespoons high-quality anchovy paste. Stir it directly into the oil with the garlic and chili flakes. Taste and add salt to preference, as paste can vary in saltiness.
- red chili flakes → 0.25 teaspoon freshly ground black pepper or 1 tablespoon finely chopped fresh mint. Pepper will give a more subtle heat; mint will brighten the dish instead of heating it. Add to the anchovy oil mixture.
- sourdough discard, unfed or freshly fed → 1 cup (240 ml) unfed whole-wheat sourdough discard or 0.75 cup active starter plus 0.25 cup additional warm water. Whole-wheat discard will give a nuttier, denser flatbread. Active starter will be slightly more sour and require the additional water to achieve the same dough consistency.
