Sourdough Discard Whipped Olive Tapenade and Anchovy Flatbread

Name: Sourdough Discard Whipped Olive Tapenade and Anchovy Flatbread
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 cup (240 ml) sourdough discard (unfed, bubbly), at room temperature; 1½ cups (190 g) all-purpose flour; 3 tablespoons (45 ml) extra-virgin olive oil; ¾ teaspoon (4 g) fine sea salt; 1½ cups (225 g) kalamata olives, pitted, drained if in brine; 6 fillets (20 g) anchovy fillets in oil; 2½ tablespoons (25 g) nonpareil capers (salted or brined), rinsed if salted; 1 clove (5 g) garlic, minced; 1½ tablespoons (22 ml) fresh lemon juice; 2 tablespoons (30 ml) extra-virgin olive oil; ½ teaspoon (3 g) lemon zest, finely grated; 1 tablespoon (3 g) fresh oregano leaves, roughly chopped (optional); fleur de sel or Maldon salt, to taste

From the MyKitchenBank Kitchen

A rustic Mediterranean flatbread built on a crispy-edged sheet pan base made with sourdough discard. The star is a whipped tapenade of kalamata olives, anchovies, and capers blended until silky, then spread generously over the dough before baking. Finishing touches of fresh herbs, lemon zest, and fleur de sel create a sophisticated appetizer or light lunch.

Prep: 25 min
Cook: 20 min
Wait: 1 hr 30 min
Total: 2 hr 15 min
Makes: 1 flatbread (6 slices)

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Ingredients

6 servings

For the flatbread
1 cup (240 ml) sourdough discard (unfed, bubbly), at room temperature
1½ cups (190 g) all-purpose flour
3 tablespoons (45 ml) extra-virgin olive oil
¾ teaspoon (4 g) fine sea salt
For the tapenade
1½ cups (225 g) kalamata olives, pitted, drained if in brine
6 fillets (20 g) anchovy fillets in oil
2½ tablespoons (25 g) nonpareil capers (salted or brined), rinsed if salted
1 clove (5 g) garlic, minced
1½ tablespoons (22 ml) fresh lemon juice
2 tablespoons (30 ml) extra-virgin olive oil
For finishing
½ teaspoon (3 g) lemon zest, finely grated
1 tablespoon (3 g) fresh oregano leaves, roughly chopped (optional)
fleur de sel or Maldon salt, to taste

Equipment (7)

13×18-inch (33×46 cm) sheet pan
Parchment paper
Food processor or blender
Medium bowl
Measuring cups and spoons
Rubber spatula
Zester or microplane

Steps

Before you start

Preheat your oven to 425°F (220°C) with a rack in the upper-middle position
Have your sourdough discard at room temperature—if it's cold from the fridge, let it sit out 15–20 minutes first
Line a 13×18-inch (33×46 cm) sheet pan with parchment paper

1
Mix the dough
- In a medium bowl, combine 1 cup (240 ml) sourdough discard, 1.5 cups (190 g) all-purpose flour, 3 tablespoons (45 ml) olive oil, and 0.75 teaspoon (4 g) fine sea salt.
- Stir with a rubber spatula until a shaggy, wet dough forms.
- Don't overmix—the dough should be loose and slightly sticky, resembling a thick batter more than traditional bread dough.
- This high-moisture dough is intentional and will create a light, crispy flatbread.
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Tip: Do not knead or develop the dough; work gently so the crumb stays open and airy.
2
Proof the dough
- Transfer the dough to your lined sheet pan.
- It will be sticky; lightly brush or oil your hands before gently stretching the dough to fill the pan loosely, working from the center outward.
- Don't worry about covering every corner—irregular edges are part of the charm.
- Cover loosely with a damp kitchen towel and let rest at room temperature for 60–75 minutes, until the dough rises and looks puffy but hasn't doubled dramatically.
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Ready when: Dough is visibly puffy and springs back slowly when poked
Tip: If your kitchen is cool, place the pan in an unheated oven with the light on, or near a warm spot. Sourdough discard naturally ferments faster than regular dough starter.
3
Blend the tapenade
- While the dough proofs, make the tapenade.
- Add 1.5 cups (225 g) drained kalamata olives, 6 anchovy fillets, 2.5 tablespoons (25 g) rinsed capers, 1 minced garlic clove, 1.5 tablespoons (22 ml) lemon juice, and 2 tablespoons (30 ml) olive oil to a food processor or blender.
- Pulse until the mixture breaks down into a coarse paste, 15–20 pulses.
- The tapenade should be whipped and slightly creamy but still retain small, visible pieces of olive—not a smooth purée.
- Taste and adjust lemon juice or salt as needed (remember, the anchovies and capers are salty).
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Ready when: Tapenade is chunky-creamy, not smooth or powdery
Tip: Avoid over-processing—you want texture, not a paste. If it looks too thick, add another 0.5 tablespoon of olive oil.
4
Spread the tapenade
- Gently spread the whipped tapenade evenly across the proofed dough using an offset spatula or the back of a spoon, leaving a rough 0.5-inch (1 cm) border around the edges.
- The border will fry in the oven oil and become wonderfully crispy.
- Don't press down hard—you want to distribute the tapenade without deflating the dough underneath.
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Tip: If the dough has deflated slightly during tapenade-making, let it rest uncovered for 5 minutes before spreading.
5
Bake the flatbreadOven 425°F / 220°C
- Place the sheet pan in a preheated 425°F (220°C) oven on the upper-middle rack.
- Bake for 18–22 minutes, until the crust is deep golden brown and the edges are dark and crispy.
- The flatbread should sound slightly hollow when tapped on the bottom (use a spatula to lift and listen), and the underside should be golden and firm.
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Ready when: Crust is deep golden-brown; edges are dark and crisp; bottom sounds hollow when tapped
Tip: If your oven runs hot, check at 16 minutes. If browning too fast on top, move the pan to a lower rack for the final few minutes.
6
Cool and finish
- Remove the flatbread from the oven and slide it—still on parchment—onto a wire cooling rack or cutting board.
- Let it cool for 5 minutes until the crust sets but the flatbread is still warm.
- Finish by scattering 0.5 teaspoon (3 g) lemon zest and 1 tablespoon (3 g) fresh oregano over the surface, then finish with a pinch of fleur de sel to taste.
- The residual heat brings out the aromas of the citrus and herbs.
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Ready when: Flatbread has set but is still warm to the touch
Tip: Add herbs just before serving to keep them bright and fresh, not dried out from residual oven heat.

Good to know

Tips

Sourdough discard doesn't need to be unfed, but avoid using refrigerated discard older than a week. If it smells vinegary but hasn't separated, it's still good to use.
The wet dough intentionally stays loose—resist the urge to add flour. This creates a light, crispy crumb with good rise.
For extra flavor depth, toast the olives, capers, and anchovies in a small skillet with a touch of olive oil for 2–3 minutes before pulsing, to deepen their savory notes.
If you have it, a drizzle of very good finishing oil (truffle, walnut, or premium extra-virgin) over the finished flatbread adds luxury.

Make ahead

The whipped tapenade can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring it to room temperature for 15 minutes before spreading on the dough. The unfed sourdough discard should be at room temperature before mixing. You cannot make the dough ahead without affecting fermentation times.

Storage & reheating

Store the cooled flatbread in an airtight container at room temperature for up to 2 days. Reheat wrapped in foil at 350°F (175°C) for 10 minutes to restore crispness. Refrigerate for up to 5 days (toast before serving). Freezing is not recommended because the texture deteriorates. Tapenade keeps in an airtight container in the fridge for up to 10 days.

Substitutions

kalamata olives, pitted → Green Castelvetrano olives or a mix of green and black olives. Green olives will have a brighter, slightly more herbaceous flavor. Reduce slightly if using very briny olives.
anchovy fillets in oil → Smoked paprika (0.25 teaspoon) or good-quality fish sauce (0.5 teaspoon). This removes the anchovy umami but replaces it with a different savory depth. The flatbread will taste more Spanish than Italian.
fresh oregano leaves → Fresh mint, basil, or thyme leaves (1 tablespoon, chopped). Each brings a different character: mint is fresh and cool, basil adds sweetness, thyme adds earthiness.
sourdough discard (unfed, bubbly) → Active sourdough starter (1 cup, freshly fed and bubbly) or 1 cup thick yogurt mixed with 0.5 teaspoon instant yeast and 0.5 teaspoon sugar (let rest 30 min). Active starter or yogurt mixture will ferment faster, so check after 45 minutes. Substitute does not use discard but creates similar tangy crumb.