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Weigh out your sourdough starter and water into a large bowl.
Mix the water and starter together briefly. Then add flour and salt and mix whole lot together until it forms a sticky dough. You don't want any dry flour left at all.
Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
After the dough has been through autolyse you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the centre.
Now you want to leave your dough to bulk ferment at room temperature. Cover it with a tea towel or plastic wrap and leave it alone to double.
Once the dough has doubled you need to shape the dough. Use a dough scraper to gently ease the dough out into your desired pan.
Rub your hands with a little olive oil and gently pull the dough out to fill the tray.
Let your dough rise again until it's spread out and filled the tray.
Once the dough has filled the tray and is looking puffy and full of volume, you need to dimple the dough and add the toppings.
Pour olive oil over the top of the dough and then push your finger tips into the dough to create dimples.
Now sprinkle with sea salt and rosemary.
Preheat the oven to 200C (392F).
Bake for 30 minutes or until golden brown.