1. In a large bowl stir together sourdough starter and warm water, then add flour, olive oil, and honey; mix until a shaggy dough forms.

2. Gently fold in minced garlic, chopped rosemary, and flaky sea salt until evenly distributed.

3. Cover the bowl with a damp towel and bulk ferment at room temperature for 3–4 hours, performing stretch-and-folds every 30 minutes during the first 2 hours.

4. Turn the dough onto a lightly floured surface and shape into a tight round loaf, tucking edges underneath.

5. Lightly coat a 10–12 inch cast iron skillet with olive oil and optionally preheat it in the oven for 10 minutes, then place the dough seam-side down and brush the top with oil.

6. Cover the skillet and proof the dough for 30–60 minutes until it feels airy; preheat oven to 425°F (220°C) while the dough proofs.

7. Dimple the surface of the dough with your fingers and sprinkle extra flaky sea salt and rosemary leaves on top.

8. Bake the loaf in the preheated oven for 30–35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.

9. Allow the bread to cool in the skillet on a wire rack for at least 20 minutes before slicing.