In a large bowl, dissolve active sourdough starter in lukewarm water (75–80°F / 24–27°C). Stir in bread flour, salt, honey, and ½ of the olive oil (≈ 25 g) until no dry flour remains.

Cover and rest for 30 minutes (autolyse) to hydrate flour and start gluten formation.

Perform 4–6 rounds of 'stretch-and-folds' every 30 minutes for 2–3 hours: lift one side, fold over, rotate bowl 90°, and repeat.

The dough will gradually smooth, strengthen, and become elastic.

Coat a 9×13-inch pan with remaining olive oil (≈ 25 g). Transfer dough into the pan and gently stretch toward corners.

Cover and ferment for 4–6 hours at room temperature or overnight (8–12 h) in the fridge until puffy and increased ≈ 50% in volume.

Once fermented, stretch dough again to fill the pan completely. Press fingertips deeply into the surface to create dimples, drizzle 2–3 tbsp oil over top, add toppings and flaky salt. Cover and proof for 1–2 hours until light, bubbly, and almost doubled.

Preheat oven to 450°F (230°C) for at least 30 minutes.

Bake for 25–30 minutes until golden-brown with a crisp bottom and an internal temp ≈ 200–205°F (93–96°C).

Transfer immediately to a cooling rack to keep bottoms crisp. Brush with more olive oil if desired and cool for 15 minutes before slicing.