Ingredients:

• 3 cups bread flour
• 1 cup active sourdough starter
• 1 ¼ cups warm water
• 2 tbsp olive oil (plus extra for drizzling)
• 1 tsp salt
• 1 tsp sugar (optional)
• Fresh rosemary (or mixed herbs)
• Coarse sea salt for topping

👩‍🍳 Step-by-Step Recipe:

1. Mix the Dough
   In a large bowl, combine sourdough starter, warm water, and sugar. Add flour and salt, then mix until a sticky dough forms.
2. Rest & Hydrate
   Cover and let the dough rest for 30 minutes (this helps gluten develop).
3. Stretch & Fold
   Perform 3–4 sets of stretch and folds every 30 minutes over 2 hours to build structure.
4. Bulk Fermentation
   Cover the dough and let it rise at room temperature for 4–6 hours, or until doubled in size.
5. Prepare the Pan
   Generously oil a baking pan with olive oil and transfer the dough into it.
6. Second Rise
   Let the dough rest in the pan for 1–2 hours until puffy.
7. Dimple the Dough
   Drizzle olive oil on top, then use your fingers to gently press dimples all over the surface.
8. Add Toppings
   Sprinkle fresh rosemary and coarse sea salt evenly.
9. Bake
   Bake at 220°C (430°F) for 20–25 minutes until golden brown and crispy on top.
10. Cool & Serve
    Let it cool slightly before slicing. Serve warm for best flavor.