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In a large bowl combine water and starter, and stir until starter begins to dissolve.
Add flour, salt, and olive oil to the bowl. Mix together until you no longer see any dry flour. Add a little more water, about 5 grams, at a time if there is any flour that will not incorporate.
Perform 3 sets of stretch and folds at 30-minute increments. Cover with a damp kitchen towel or the lid of the bowl between each set.
Once the 3 sets of stretch and folds are complete, cover and allow the dough to bulk ferment on the counter for 8 to 12 hours until it doubles in size.
After bulk fermenting, line your baking dish with parchment paper and pour a generous amount of olive oil into the dish. Spread the olive oil out evenly across the bottom.
Transfer the dough to the baking dish and top with more olive oil. Using your fingertips, gently push the dough out. It is ok if it doesn't cover the dish completely.
Cover the dough and allow it to rest for 30-60 minutes.
Preheat the oven to 425 degrees.
After the dough has rested, top it with more olive oil, and using your fingertips, gently and deeply dimple the dough.
Top with coarse salt and herbs, if using.
Bake for 25-30 minutes until golden brown.
Allow to cool for 30 minutes before cutting.