Feed sourdough starter in the morning before you make the dough.

Once the starter is bubbly and active add water to a mixing bowl. Then add the starter. It should float in the water.

Add olive oil then break up the starter with a fork and mix it into the water and oil.

Add the flour and salt and mix with a fork or dough whisk until it forms a shaggy mass. Then switch to mixing by hand until a sticky tacky dough is formed, about 3-5 minutes.

Scrape down the sides of the bowl with a dough scraper and use it to bring the dough together into the center of the bowl.

Cover the bowl with a wrap or a damp towel and bulk ferment at room temperature until it doubles in volume, anywhere from 4-18 hours depending on the surrounding environment. Tip: The dough can be refrigerated after bulk ferment or once it's risen by 50% and can finish bulk fermentation overnight in the fridge.

Once the dough has risen, quarter it and form each piece into a ball. Cover them with a towel and let the dough rest while you prepare the filling.

Peel and dice the onion. Peel and mince the garlic. Drain and finely chop the artichokes. Drain and slice the pitted olives. Crack and beat the egg with a fork in a small dish. Grate the parmesan and mozzarella cheeses.

Heat a large skillet over medium heat and add the olive oil to the pan once hot. Then add the diced onion and stir until it starts to become translucent about 1-2 minutes. Then stir in the minced garlic. Sauté the onion and garlic until they start to brown, about 3 minutes.

Now add the salt, pepper, and oregano, followed by the spinach. Continue cooking until the spinach is wilted, about 1 minute.

Turn off the burner and transfer the veggies to a mixing bowl.

Mix in the artichokes, olives, Greek yogurt, or sour cream and cream cheese first to cool down the mixture. Then mix in the beaten egg, followed by the grated parmesan and mozzarella cheeses.

Set the filling aside to cool while you roll out the dough.

Roll or hand-stretch stretch each dough ball on a floured surface into a circle about 10" in diameter. If the dough keeps springing back then let it rest for 5 minutes to relax the gluten.

Place the rolled out dough rounds onto pieces of floured parchment paper as you go to keep them from sticking to the counter or to each other if you stack them up.

Preheat oven to 425˚F/220˚C and line a half baking sheet with 2 pieces of parchment paper.

Place 1 round of dough onto the parchment paper on the sheet pan. Then spread 1/3 of the filling over the entire surface of the dough. Repeat layering the dough and filling, ending with a layer of dough.

Place a ramekin or small bowl on the center of the dough and cut outward from the edge of the ramekin, making 16 even strips of dough. Start with quarter cuts then eighths then sixteenths. Then remove the ramekin.

Working with pairs of strips, one in each hand, twist them away from each other 2-3 times and pinch the ends together tightly to seal them. As you go around you will see the star pattern emerge.

Brush any exposed dough with the beaten egg and sprinkle on sesame seeds, flaky sea salt, and more grated parmesan cheese.

Bake at 425˚F/220˚C for 30-35 minutes until puffy and golden brown or until the internal temperature is 200-205˚F/93-96˚C.

Cool on the tray for 10 minutes then carefully transfer the bread to a cooling rack. Use two large spatulas to aid in the transfer if needed.

Serve warm or at room temperature. Best eaten the day is it baked.