The night before make starter simply by mixing bread flour, water, yeast and honey. Cover and let rest on the countetop for about 4-5 hours. Then place it in the fridge overnight.

The day after, using a fork or your hands,  mix in the starter, the rest of the flour and the water. Then add salt. Finally, add the EVO oil.  NO KNEADING required.

Cover and let rest for 45 minutes. Then do some stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights "focaccia" to see how I do it, it's very simply, I promise). Do this until the dough starts to resist and gets tricky to keep doing stretches without breaking it.

Flip seam side down, shape into a ball and place it in a slightly greased bowl and cover.

The dough will be very wet and sticky.

Let rest the dough for 1.5-2 hours (it has to double in volume).

After this, generously dust the cutting board with flour. Place the dough and gently give it a rectangle shape. Dust the top of the dough with flour as well. Cut into 2 mini loaves or 4 rolls.

Layer baking pan with parchment paper and place the 2 loaves flipping them upside down. Cover and let rest for 45-60 minutes (depending how warm it is in your house).

Preheat oven at 455°F.

Place a cast iron (or any other pan that can handle high heat) in the bottom.

Place the bread in the oven, fill the cast iron with ice so it creates steam that will help with the crust.

Bake for about 15-18 minutes, until a beautiful golden brown color on top. Please CHECK, every oven is different. We didn't bake our too long because we wanted a softer crust so everyone could enjoy it.