Ingredients
Flour: 350g
Water: 273g (78%)
Active wheat sourdough: 70g (20%)
Olive oil: 11g (3.14%)
Salt: 7g (2%)
Instructions
Mix flour, water and sourdough well. After 30 minutes, stir in the oil and salt. After 30 minutes, pull dough up from the side of the bowl and tuck in the opposite side. Repeat the whole process 4-8 times. After 30 minutes, it is laminated dough. To do this, wet the kitchen surface with water, put the dough on it and pull it from the center to the outside. Then fold in again. After another 30 minutes, lift the dough with two hands and fold over it. This is called coil folds. After 30 minutes to 2 hours, depending on the temperature and activity of the sourdough starter, place the dough in a baking dish lined with baking paper. Allow to relax for 30 minutes. Then drizzle with oil and massage it with your hands. Add halved tomatoes, rosemary and salt and bake for 30 minutes at 250°C, decreasing to 220°C.
