Serves 1
Directions
- 1Whisk together warm water, olive oil, honey and yeast.
- 2Stir in bread flour and salt.
- 3Cover and rest at room temp for 15 minutes.
- 4Stretch + fold the dough about 8 times around the bowl.
- 5Cover and rest at room temp for 15 minutes.
- 6Repeat the stretch + folds once more.
- 7Cover and proof at room temperature for 1-1.5 hours.
- 8Line a 9x13 metal baking tray with nonstick parchment paper.
- 9Coat the paper with 3 tablespoons extra virgin olive oil.
- 10Transfer the dough to the tray and fold as shown in tutorial.
- 11Cover and proof at room temperature for 1-1.5 hours.
- 12Preheat oven to 220C/430F, place oven rack in lowest position.
- 13Spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple.
- 14Add additional toppings.
- 15Add flaky sea salt.
- 16Bake for 18-24 minutes on the lowest rack to help the bottom of the bread to crisp up.
- 17Transfer 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)
- 390 ml warm water
- 15 ml extra virgin olive oil
- 6 g instant yeast
- 5 g honey, sugar or agave
- 10 g fine sea salt
- Extra virgin olive oil
- Flaky sea salt
- rosemary
- olives
- peppers
- onions
- jalapeños
- 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!
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