Directions
- 1In a bowl, mix warm water, honey, olive oil, instant yeast, and fine sea salt. Whisk.
- 2Add bread flour and stir until completely hydrated.
- 3Scrape down the sides of the bowl, cover, and let rest for 10 minutes.
- 4Do a first set of stretch and folds.
- 5Cover again for 10 minutes and repeat the stretch and folds.
- 6Place dough in a bowl, smooth side up, drizzle with olive oil, cover with plastic wrap, and refrigerate overnight.
- 7Remove the dough from the fridge.
- 8Prepare a baking tray by lining it with parchment paper and drizzling with 2-3 tablespoons of olive oil.
- 9Transfer the dough to the prepared tray, fold into a burrito-like shape, slide it lengthwise into the tray, and flip it over.
- 10Cover and let proof for about 2 hours.
- 11If the dough hasn't spread all the way, oil your hands and spread it out.
- 12Drizzle with olive oil and dimple the dough.
- 13Add olives and rosemary as toppings, oil the rosemary to prevent burning.
- 14Sprinkle with flaky sea salt.
- 15Bake at 220°C or 430°F for 18-22 minutes on the lowest rack.
- 16Let cool, cut, and enjoy.
Ingredients
- 390 ml warm water
- 1 teaspoon honey
- 1 tablespoon extra virgin olive oil
- 1 teaspoon instant yeast
- 500 g white bread flour
- 2 teaspoons fine sea salt
- 2 tablespoons extra virgin olive oil
- 1 olives
- 1 rosemary
- 1 flaky sea salt
Equipment
bowlwhiskplastic wrapbaking trayparchment paper
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