Mix the Dough
In a large mixing bowl, combine:
✅ 500g bread flour
✅ 100g active sourdough starter
✅ 375g water
✅ 10g salt
✅ 30g olive oil
Mix with a spoon or your hands until a sticky, shaggy dough forms. Cover and let it rest for 30 minutes.
Strengthen the Dough
Perform three sets of stretch and folds, once every 30 minutes over the next 90 minutes.
This strengthens the dough without kneading.
Bulk Fermentation (8-12 Hours, Overnight Recommended)
Cover the dough and let it ferment at room temperature (70-75°F) until it doubles in size and becomes bubbly.
If your kitchen is cooler, it may take longer.
💡 Pro Tip: If making ahead, you can cold-proof it in the fridge for up to 24 hours for even better flavor.
Shape & Second Rise (2-4 Hours)
Grease a 9x13-inch baking pan with 2 tbsp olive oil.
Gently transfer the dough to the pan, stretching it slightly to fit.
Cover and let it rise again at room temp until puffy and airy (2-4 hours).
Dimple & Add Toppings
Preheat oven to 450°F (230°C).
Drizzle 2 tbsp olive oil over the dough.
Use your fingers to press deep dimples into the dough.
Sprinkle with flaky salt, fresh rosemary, garlic, cherry tomatoes, or any toppings you love.
Bake
Bake for 25-30 minutes, until golden brown and crisp.
Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Slice & Enjoy
Serve warm or at room temperature with olive oil, balsamic vinegar, or as sandwich bread.