Rosemary-Olive Sourdough Bread

Stir the salt and sourdough starter into the water in a large bowl.

Add the flour and stir until a sticky dough ball forms.

Let the dough rest for 30 minutes.

Stretch and fold the dough, then let it rest for one hour.

Turn the dough onto a lightly oiled work surface.

Sprinkle olives and rosemary over the dough, reserving some for later.

Fold the dough envelope style from one short end.

Sprinkle remaining olives over the bottom two-thirds of the dough.

Fold the dough envelope-style again from the top.

Return the folded dough to the bowl and let it rest covered.