Ingredients
Scale
- 100g active sourdough starter (bubbly and fed)
- 375g warm water
- 10g honey or sugar
- 500g bread flour (all-purpose flour also works)
- 10g sea salt
- 50g extra virgin olive oil (plus extra for the pan and drizzling)
- 2 tablespoons fresh rosemary, roughly chopped
- Flaky sea salt for topping
Instructions
- In a large mixing bowl, whisk together the active sourdough starter, warm water, and honey until the starter is mostly dissolved.
- Add the bread flour and sea salt to the bowl. Mix with a spatula or your hands until a shaggy dough forms and no dry flour remains.
- Cover the bowl with a damp cloth or plastic wrap. Let the dough rest for 30 minutes. This is called the autolyse phase.
- Every 30 minutes, perform a “stretch and fold.” Grab one side of the dough, pull it up, and fold it over the center. Rotate the bowl and do this four times. Repeat this entire process every 30 minutes for a total of two hours (4 sets of folds).
- Cover the bowl tightly and let the dough rise at room temperature for 8 to 10 hours. The dough should double in size and look very bubbly.
- Pour 2 tablespoons of olive oil into a 9×13 inch metal baking pan. Gently tip the dough into the pan. Do not force it to the corners yet.
- Let the dough rest in the pan for 2 to 4 hours. It will naturally spread out as it rises and becomes very puffy.
- Preheat your oven to 425°F (220°C).
- Drizzle more olive oil over the top of the dough. Grease your fingers and press them straight down into the dough to create deep dimples all over the surface.
- Sprinkle the fresh rosemary and flaky sea salt evenly over the top.
- Bake for 20 to 25 minutes. The top should be deep golden brown and the edges should look crispy.
- Remove from the oven and let it cool in the pan for 5 minutes before moving it to a wire rack. Slice and enjoy!
- Cook Time: 13-17 hours