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Dissolve sourdough starter into water, then add in flour and salt. Stir to combine. I start with a spoon but then switch to my hands. Scrape down the edges with a rubber spatula, then cover the bowl.
After one hour, do a stretch & fold. Cover again, then do 3 sets of coil folds every hour. Place in the fridge overnight to develop flavors.
The following day, split the dough in two portions. Empty into a well oiled 9 x 9 baking dish.
NOTE-if you are not using a nonstick pan, be sure to line the baking dish with parchment paper.
Allow the dough to proof inside the pan for at least an hour or until it's doubled in size. The amount of time this takes depends on the temperature of your kitchen.
Next, preheat your oven to 425 (I use convection) and remember that every oven is different.
Drizzle the dough with olive oil, stretch out the dough a little to fit the pan. Add some salt, sesame seeds, and spices. Dimple the dough then bake for about 25 minutes or until golden brown.
Remove from pan and place on a wire rack to cool off. Cut and enjoy with your favorite olive oils, tepanades, cheeses, or dips! Great for sandwiches too!