180 gm sourdough starter (100% hydration)
450 gm plain flour
2 tbsp olive oil
1/2 tsp salt
With thanks to Pietro Barbagallo.
Combine the sourdough starter with 225 gm of the flour and 175ml of the water. Leave overnight at room temperature to ferment.
Add remaining flour and water, and olive oil.
Mix until a rough dough forms, then turn onto a lightly floured surface and knead until smooth and elastic (6-8 minutes).
Add salt and knead until consistency returns.
Place in a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size (1 – 1.5 hours).
Knock back dough, knead lightly, then cover and set aside until doubled in size (45 minutes – 1 hour)