1Whisk together warm water, olive oil, honey and yeast.
2Whisk together warm water, olive oil, honey and yeast.
3Whisk together warm water, olive oil, honey and yeast.
4Stir in bread flour and salt.
5Stir in bread flour and salt.
6Stir in bread flour and salt.
7Cover and rest at room temp for 15 minutes.
8Cover and rest at room temp for 15 minutes.
9Cover and rest at room temp for 15 minutes.
10Stretch + fold the dough about 8 times around the bowl.
11Stretch + fold the dough about 8 times around the bowl.
12Stretch + fold the dough about 8 times around the bowl.
13Cover and rest at room temp for 15 minutes.
14Cover and rest at room temp for 15 minutes.
15Cover and rest at room temp for 15 minutes.
16Repeat the stretch + folds once more.
17Repeat the stretch + folds once more.
18Repeat the stretch + folds once more.
19Cover and proof at room temperature for 1-1.5 hours.
20Cover and proof at room temperature for 1-1.5 hours.
21Cover and proof at room temperature for 1-1.5 hours.
22Line a 9x13 metal baking tray with nonstick parchment paper.
23Line a 9x13 metal baking tray with nonstick parchment paper.
24Line a 9x13 metal baking tray with nonstick parchment paper.
25Coat the paper with 3 tablespoons extra virgin olive oil.
26Coat the paper with 3 tablespoons extra virgin olive oil.
27Coat the paper with 3 tablespoons extra virgin olive oil.
28Transfer the dough to the tray and fold as shown in tutorial.
29Transfer the dough to the tray and fold as shown in tutorial.
30Transfer the dough to the tray and fold as shown in tutorial.
31Cover and proof at room temperature for 1-1.5 hours.
32Cover and proof at room temperature for 1-1.5 hours.
33Cover and proof at room temperature for 1-1.5 hours.
34Preheat oven to 220C/430F, place oven rack in lowest position.
35Preheat oven to 220C/430F, place oven rack in lowest position.
36Preheat oven to 220C/430F, place oven rack in lowest position.
37Spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple.
38Spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple.
39Spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple.
40Add additional toppings.
41Add additional toppings.
42Add additional toppings.
43Add flaky sea salt.
44Add flaky sea salt.
45Add flaky sea salt.
46Bake for 18-24 minutes on the lowest rack to help the bottom of the bread to crisp up.
47Bake for 18-24 minutes on the lowest rack to help the bottom of the bread to crisp up.
48Bake for 18-24 minutes on the lowest rack to help the bottom of the bread to crisp up.
49Transfer to a cooling rack, wait at least 15 minutes and then cut in and enjoy!
50Transfer to a cooling rack, wait at least 15 minutes and then cut in and enjoy!
51Transfer to a cooling rack, wait at least 15 minutes and then cut in and enjoy!
Ingredients
500 g white bread flour (12% protein content or higher)
500 g white bread flour (12% protein content or higher)
500 g white bread flour (12% protein content or higher)
390 ml warm water
390 ml warm water
390 ml warm water
15 ml extra virgin olive oil
15 ml extra virgin olive oil
15 ml extra virgin olive oil
6 g instant yeast
6 g instant yeast
6 g instant yeast
5 g honey, sugar or agave
5 g honey, sugar or agave
5 g honey, sugar or agave
10 g fine sea salt
10 g fine sea salt
10 g fine sea salt
Extra virgin olive oil
Extra virgin olive oil
Extra virgin olive oil
Flaky sea salt
Flaky sea salt
Flaky sea salt
rosemary
rosemary
rosemary
olives
olives
olives
peppers
peppers
peppers
onions
onions
onions
jalapeños
jalapeños
jalapeños
cheese
cheese
cheese
Equipment
digital scalesbowl9x13 metal baking traynonstick parchment papercooling rackoven
Tips
Always recommend using digital scales for accuracy!
Start with 390ml water. Add in more water if needed to achieve similar consistency to my dough. If your dough is too dry, slowly add more water until it looks like mine! Every bread flour absorbs diff levels of water.
Bake on the lowest rack to help the bottom of the bread to crisp up.
Transfer to a cooling rack, wait at least 15 minutes and then cut in and enjoy!