Serves 1
Directions
- 1Whisk together warm water, olive oil, honey and yeast. Stir in bread flour and salt. Cover and rest at room temp.
- 2Stretch and fold the dough about 8 times around the bowl. Cover and rest at room temp.
- 3Repeat the stretch and folds once more, cover and proof at room temp.
- 4Line 9x13 metal baking tray with nonstick parchment paper. Coat the paper with 3 tablespoons extra virgin olive oil.
- 5Transfer the dough to the tray and fold. Cover and proof at room temperature.
- 6Preheat oven to 220C/430F, place oven rack in lowest position.
- 7Spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple. Add additional toppings. Add flaky sea salt.
- 8Bake on the lowest rack.
- 9Transfer to a cooling rack, wait at least 15 minutes and then cut in.
Ingredients
- 500 g white bread flour (12% protein content or higher)
- 390-420 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, to line pan and drizzle (optional)
- flaky sea salt, to finish (optional)
- toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese, etc) (optional)
Equipment
bowl9x13 metal baking trayparchment papercooling rack
Tips
- Start with 390ml water. Add in more water if needed to achieve similar consistency to my dough.
- You can use a larger tray if you want it thinner/crispier.
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