Adapted from Alexandra Cooks, with topping from Dee's Little Kitchen
Ingredients:
50-100 g mature sourdough starter
430 g lukewarm water
510 g bread flour
10 g kosher salt
3 T olive oil, divided
Brine topping:
3 T warm water
1/2 t kosher salt
1 T olive oil
2 garlic cloves, minced or pressed
1 t dried oregano
1 t herbes de Provence
Parmigiano reggiano, grated
Method:
Mix the starter, water, flour and salt with chopsticks in a large bowl, until the dough comes together. Cover and rest for half an hour. Using wet hands, fold and turn the dough until it gains shape (8-10 times). Repeat every half hour 2 more times.
Cover and allow to double in size, or just rise for 4 more hours.
Place 2 T oil in a 9" x 13" pan. Knock the air out of the dough and fold it one more time, forming it into a rectangle. Place in the oiled pan, fold side up, then flip over and gently encourage it toward the corners. Top with another 1 T oil. Cover and allow to rise 2 -3 hours, or until doubled again.
Preheat the oven to 425°F. Dimple the dough with your fingers. Combine topping ingredients, aside from cheese, in a medium bowl. Sprinkle dough with topping, adding cheese last, to taste. Bake for 25 minutes, remove from oven and cool for 20 minutes before eating.
