430 gr bread flour
70 gr whole wheat flour
100 gr active sourdough starter
380 ml lukewarm water
3-4 tbsp extra virgin olive oil (plus extra for drizzling)
½ tsp sea salt
1 sliced onion
1 tomato into cubes
Rosemary leaves
Flaky sea salt for sprinkling


1.In a big bowl, sift and mix flours and salt.
2.In a smaller bowl, mix lukewarm water, olive oil and sourdough starter.
3.Dissolve starter with liquids using a spoon.
4.Mix all the ingredients together and whisk with a spatula. Dough will be sticky.
5.Place the dough in a warm place, covered with a towel for 30 minutes. Ideally, put it into the oven with the light on. The oven light creates a warm environment and let the starter grow fast.
6.Then you begin to fold gently the dough to the center of the bowl, with wet hands. Turn the bowl into quarter turns and continue folding about 8 times. The method of stretching and folding strengthens the dough and builds those big bubbles.
7.Let the dough rest for half an hour, covered with a towel, into the oven.
8.Repeat folding and stretching technique one more time. You’ll notice that with every folding, dough will be less sticky and more strong and elastic.
9.Place a non stick paper into a baking pan and drizzle it with 2 tbsp olive oil.
10.Gently scoop the dough into the center of the pan. Fold dough envelope style from top to bottom and side to side to create a rough rectangle. Turn dough over so seam-side is down.
11.Leave alone for 2 ½ hours or until puffy and doubled in size.
12.Preheat the oven to 220o Celsius.
13.Rub hands lightly with oil, and using fingertips, press gently into the dough to dimple and stretch it to nearly fit the pan.
14.Sprinkle generously with tomatoes, onions, rosemary leaves and sea salt.
15.Bake for 20-25 minutes or until golden all around.
16.Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.

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