Directions
- 1In a bowl, mix warm water, instant yeast, honey, extra virgin olive oil, and fine sea salt.
- 2Add bread flour and mix until a dough forms.
- 3Let the dough rest for 15 minutes.
- 4Perform stretch and folds on the dough.
- 5Cover and let it rest for another 15 minutes.
- 6Perform more stretch and folds.
- 7Cover the bowl and let the dough sit at room temperature for 1 hour and a half.
- 8Prepare a baking tray with parchment paper and 3 tablespoons of extra virgin olive oil.
- 9Tip the dough into the tray and fold it into thirds in a burrito-like shape.
- 10Slide it lengthwise into the tray and flip it upside down so the smooth side is on top.
- 11Cover and let proof for 1 hour and a half.
- 12Drizzle with olive oil and dimple the dough.
- 13Add any desired toppings.
- 14Bake on the lowest rack of your oven at 220°C/430°F for 18-23 minutes.
Ingredients
- 500 g white bread flour
- 420 ml warm water
- 6 g instant yeast
- 5 g honey
- 10 g fine sea salt
- 3 tablespoons extra virgin olive oil
- 0 flaky sea salt
- 0 toppings of choice
Equipment
bowlwhiskbaking trayparchment paper
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