Ingredients

• 100g active sourdough starter
• 440g water
• 10g salt
• 500g all purpose flour
• Rosemary
• Olive oil
• Flaky sea salt

Instructions

1. Feed starter in the morning, and start making the dough around 4:30pm.
2. Mix starter, water, salt, and flour together. Once mixed, let it sit for one hour and do first stretch and fold.
3. This is a very WET dough so it will not feel like a regular bread loaf. It’s always best to wet your hands while doing your stretch and folds.
4. Do a series of 3 stretch and folds each four for the first 3 hours.
5. Leave the dough on the counter all night.
6. The next morning around 8am, transfer the dough into a baking dish lined with parchment paper or completely buttered. Drizzle olive oil and rosemary over the top. Use your fingers to poke holes throughout the dough.
7. Preheat the oven to 425 F. Bake for 30 minutes.
8. After baked, top with flaky sea salt. Let it cool for a few minutes before taking out of the pan.
9. Serve warm with olive oil to dip!