The day before you want to bake, place your flour, starter, table salt, and water into a large mixing bowl and combine with a spatula until it forms a loose, shaggy dough. Leave for 30 minutes.

Wet your hands and knead the mixture in the bowl until it becomes smooth and stretchy.

Pour 30ml olive oil into the bowl and rub it over so the dough is coated. Cover your dough on the counter and leave it overnight, for 8 to 12 hours.

The next morning, take your dough out. It should have doubled in size.

When your dough is ready, pour 15ml olive oil into a 39x28cm roasting tray.

Tip your dough into the roasting tray.

Wet your hands, then fold each corner of the dough into the centre so it resembles a square. Then flip the dough over.

Pour 15ml olive oil onto the top of the dough. Leave for another 4 hours in a warm place until it has risen by at least 50%.

Preheat the oven to 220°C / 425°F. Now press your fingers into the dough to make dimples across all of its surface.

Pick all the leaves off your sprig of rosemary then drop them onto the dough, then scatter across the Maldon salt.

Bake for 30 minutes until the dough is crunchy, brown, and crispy. Leave to cool then tuck in!