If you’ve gotten comfortable with your sourdough bread, here’s something a little different. When you dump the dough onto your floured tray for the second proofing, divide the dough in half. Let it proof about an hour. Preheat your dutch oven as usual. Take out your insanely-hot dutch oven and dump one of the halves into it, spreading it out as much as you can -which is difficult as the dough is moist and super-springy. Poke into it roughly with a floured wooden spoon – or the edge of your bench scraper – to push it to the sides of the pot. Dot with crumbled feta cheese, lightly spritz with olive oil, and liberally sprinkle with zatar. Put the lid on, bake 20 minutes, then remove the lid and bake another 10 minutes. With the second half, maybe just spritz with oil and sprinkle with zatar for the vegans and dairy-averse. It is also terrific with olive tapenade, as well as roquefort cheese and black pepper.