Feed your sourdough starter the night before, place plastic wrap or a tea towel over it and allow it to ferment for at least 12 hours.

The next morning, or when you are ready to bake, preheat the oven to 400 degrees.

Roast the whole garlic by cutting the top off of the garic, then pour about a tablespoon of olive oil all over it and wrapping it in foil. Place the wrapped garlic on a baking sheet and into the preheated oven for about 30 minutes, until completely soft and aromatic. 

Place the pizza stone and cast iron pan in the oven that has already been preheated to 400 degrees. Allow the stone to heat for about 20 to 30 minutes.

Measure out active sourdough starter and place it in a large mixing bowl.

Place salt, basil, oregano, thyme, and dried garlic powder in the large bowl. 

With a wooden spoon stir the seasoning until well incorporated with the sourdough starter.

Carefully remove the hot skillet or hot pizza stone from the oven.

Pour the Italian flatbread sourdough mixture across the pizza stone, leaving about a 3 inch radius around the edge so that it does not spew over and make a mess.

Place the sourdough starter discard flatbread into the oven and bake for 10 minutes.

While the flat bread is cooking, use a butter knife to mash up the roasted garlic in a small bowl.

After 10 minutes is up, remove the flatbread from the oven and place it on the stove. 

​Immediately spread the mashed garlic across the baked flat bread using the butter knife.

Drizzle a little bit of olive oil across the top of the italian sourdough flatbread.

Sprinkle the chopped basil over the top and serve! 

Store in an airtight container in the fridge for about 4 days.