For this I followed a recipe from Alexandra’s Kitchen blog.
As with all sourdough, this took a look time to get to the point where you can eat it but it was the least labour intensive loaf I’ve made so far. It’s simply mix ingredients together, let it rise, turn dough out into a olive oil greased baking tin, allow to rise again, stretch into tin, dimple and drizzle with plenty of olive oil, chunky salt and rosemary then place in the oven.
I didn’t need to stretch my dough and the dimpling didn’t really work because the mixture was so wet but it still turned out so lovely. I’ll definitely use this recipe again but will add less water.