Step 1

In a large bowl or stand up mixer add the milk, sugar and sourdough discard, mix with a whisk to combine.

Step 2

Add the flour and olive oil and knead for a few minutes then add the salt, continue to knead for a couple of minutes.

Step 3

Move the dough to a flat surface and form into a compact ball.  Place in a lightly oiled bowl, turning the dough to lightly cover in the oil. Cover the bowl and let rise in a warm draft free area for approximately 5-6 hours or until doubled in bulk.

Step 4

Move the dough to a lightly oiled 9 ½-10 inch (24 cm) pizza pan, cookie sheet or even a cast iron skillet. Gently stretch the dough to fill the pan, cover and let rise in a warm draft free area for 1 hour just until it is slightly puffy.

Step 5

Pre-heat oven 375F (190C).

Step 6

Make indentations with your fingers in the dough, then drizzle with the olive oil, chopped rosemary and coarse salt. Bake for approximately 15-20 minutes or until golden. Once baked drizzle with more olive oil if desired. Serve warm.