Whisk water and starter together.

Add flour and salt

Mix into a shaggy dough and let sit for one hour.

Perform a series of 8 turns / folds. Wait 2 minutes. Repeat the turns / fold.

Repeat 3 times, totaling 4 series of folds.

Let rise at room temperature until doubled, 6-8 hours

Butter and oil a metal 9x13 pan. Gently transfer dough. Flip dough over so it’s coated with oil on both sides. Carefully encourage the dough to spread by stretching it out to fill most of the pan.

Cover and let rest for another 1-2 hours or until puffy.

Cover fingertips in oil and dimple the dough.

Add 2 tablespoons more oil to the dough, sprinkle with salt and rosemary or herbs of your choice.

Bake at 425 for 25 minutes or until golden brown and done.

Transfer immediately to a wire rack and let cool for 30 minutes.