Directions
- 1In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast. Whisk together.
- 2Add bread flour and fine sea salt. Stir until well combined.
- 3Scrape down the bowl, cover and let rest for 15 minutes.
- 4Perform stretch and folds until the dough tightens into a ball-like shape.
- 5Cover and let rest for 15 minutes, then repeat stretch and folds.
- 6Cover and let proof for 1-1.5 hours at room temperature.
- 7Line a baking tray with parchment paper and coat with extra virgin olive oil.
- 8Transfer the dough to the tray, fold it into thirds, rotate, and flip over.
- 9Cover and let sit at room temperature for 1-1.5 hours.
- 10Spread the dough to the edges of the tray. Sprinkle with rosemary (if using) and drizzle with olive oil.
- 11Dimple the dough and add any additional toppings.
- 12Add flaky sea salt.
- 13Bake for 18-24 minutes in the lowest rack of your oven.
- 14Transfer to a cooling rack and let cool for at least 15 minutes before cutting and enjoying.
Ingredients
- 500 g white bread flour
- 390 ml warm water
- 15 ml extra virgin olive oil
- 6 g instant yeast
- 5 g honey
- 10 g fine sea salt
- 3 tablespoons extra virgin olive oil
- 0 flaky sea salt
- 0 rosemary
Equipment
large mixing bowlwhiskspatula9x13 baking trayparchment papercooling rackknife
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