Ingredients:

  • 3 cups (360g) bread flour
  • 1 cup (240ml) warm water
  • 1/2 cup (120g) active sourdough starter or sourdough discard
  • 1 1/2 tsp (9g) fine sea salt
  • 1 tbsp (12g) honey or maple syrup
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tbsp (4g) flaky sea salt
  • 2 sprigs (4g) fresh rosemary, chopped

Instructions:

  1. Combine the warm water, sourdough starter or discard, and honey in a large mixing bowl.
  2. Stir in the bread flour and fine sea salt using a spatula until a shaggy, sticky mass forms, ensuring no dry flour streaks remain.
  3. Cover the bowl with a damp cloth and place it in a warm spot (such as an oven with the light on).
  4. Every 30 minutes for the first 2 hours, perform a 'stretch and fold' by pulling the edge of the dough up and folding it into the center.
  5. Let the dough rest until it has doubled in size and the surface is covered in small bubbles.
  6. Pour 2 tablespoons of olive oil into a 9x13 inch baking pan.
  7. Gently transfer the dough to the pan and stretch it to the corners; if the dough shrinks back, let it rest for 10 minutes before stretching again.
  8. Using fingertips, press straight down into the dough to create deep craters.
  9. Drizzle with the remaining olive oil and sprinkle with flaky sea salt and chopped fresh rosemary.
  10. Bake at 425°F (220°C) until the edges are mahogany-colored and the top sounds hollow when tapped.