Ingredients
Day 1 Starter Soak:
- ¼ cup fed sourdough starter
- ⅔ cup water or more as needed
- 1 cup all-purpose flour
Day 2 Dough:
- 2 cup fed sourdough starter
- 2 cup all-purpose flour
- 2 cup whole wheat bread flour
- 2 teaspoon salt
- Water as needed (to form dough)
- Rosemary sprigs a few leaves stripped for topping
- Flaky salt for finishing
- Olive oil for greasing and drizzling
Method
Day 1 — Starter Soak:
- Remove ¼ cup of fed sourdough starter and combine it with ⅔ cup water and 1 cup all-purpose flour in a sealed container. Mix until you have a very wet dough.
- Let it sit overnight at room temperature.
Day 2 — Dough and Baking:
- In a large mixing bowl, combine the Day 1 starter soak, 2 cups fed sourdough starter, 2 cups all-purpose flour, 2 cups whole wheat bread flour, and 2 teaspoons salt. Gradually add water until a smooth, slightly sticky dough forms.
- Knead the dough on a floured surface for 5–7 minutes until elastic.
- Rest the dough in a bowl, covered, for 4–6 hours or until doubled in size.
- Preheat the oven to 350°F (175°C).
- Divide the dough into thirds. Place one portion into an oiled baking pan, reserving the rest for later use.
- Drizzle olive oil on top of the dough, scatter rosemary leaves, and sprinkle generously with flaky salt. Using your fingers, press deep dimples into the dough surface.
- Bake for approximately 30 minutes or until golden brown on top.
- Remove from the oven and finish with a final sprinkle of flaky salt. Let cool slightly before slicing or tearing.