8:00 PM: Mix 120g active bubbly sourdough starter, 415g luke warm water, 500g flour, 10g salt, and 45g oil together until a very sticky, wet dough forms and cover and rest 30 minutes.

8:30 PM: Wet your hands (so the dough doesnt stick) and grab one side of the dough, stretch it up, and fold it over itself, rotate the bowl and repeat 4 times cover again for about 30 minutes or so.

9:00 PM: Repeat previous step, stretching and folding. Let it sit covered for 30–60 minutes.

9:45 PM: After sitting for 30-60 minutes, place covered bowl in the refrigerator overnight.

6:00 AM: Generously oil a 9×13 metal (stainless steel for non-tox) pan with 1-2 tbsp olive or avocado oil. Dump dough into pan. Drizzle another 15–30 g olive oil over the top. Let it rest 45–60 minutes so it spreads.

7:00 AM: This is the fun part- oil your fingers and press deep dimples all over the dough, but don’t pop bubbles that appear- you want bubbles! Sprinkle flaky sea salt all over. *Optional- top with fresh or dried rosemary.

7:00 AM: Bake at 425 F for 22–28 minutes or until deep golden brown, has crispy edges, and a fluffy interior.