| 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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