225gsourdough discard(feed the discard, let it rise, and then measure it out)
550gall purpose flour
225gfiltered waterroom temperature
2Tbspolive oil
1tspsalt
Sage Pesto
½cupfresh sage leavespack the leaves into the measuring cup
¼cupwater
3Tbspgrated asiago
2Tbsppepitas
2Tbspolive oil
½tspsalt
For Assembly
1cupshredded mozzarella
½cupgrated asiago
2Tbspolive oil
1tspgarlic powder
Instructions
Combine your fed sourdough discard with flour, water, salt, and olive oil. Knead using your stand mixer with a hook attachment on medium speed for 10 minutes. If the dough starts climbing the hook, use your hand to push the dough back down into the bowl. At the 10 minute mark, check a sample of dough to see if it passes the "windowpane test." If not, continue kneading for an additional 5 minutes.
Tuck the dough into a ball, and place it in an oiled bowl with a lid. Place in the fridge for 24 hours.
After 24 hours, move the bowl to the counter and let the dough come to room temperature.
While the dough comes to room temperature, combine the sage leaves, 3 Tbsp of asiago, pepitas, olive oil, water, and salt in a blender cup. I prefer my Nutribullet for small amounts like this. Blend until nearly smooth. Set the pesto aside.
Line your 9x13 pan with parchment paper. You may use a little oil to help it stick to the pan.
Turn the dough out onto a floured surface and roll it out to a 15x20 rectangle.
Spread the pesto over the dough completely. Sprinkle mozzarella and asiago evenly over the pesto.
From the short end (one of the 15" sides), roll the dough tightly into a log.
Cut the dough into 12 slices, and place them in the prepared 9x13 pan cut side up. Cover with a towel and let them rise for an hour.
Preheat the oven to 350ºF. Combine olive oil, garlic powder, and salt. Brush the tops of your rolls with the garlic oil.
Bake the rolls for 45 minutes or until the cheese swirl looks nice and brown.
Sprinkle additional asiago on top when they come out of the oven. Serve warm.