Directions
- 1In a bowl, combine warm water, instant yeast, honey, extra virgin olive oil, and fine sea salt. Whisk together.
- 2Add bread flour and mix until a dough forms. Let it rest for 15 minutes.
- 3Perform stretch and folds. Cover and let it rest for another 15 minutes.
- 4Perform more stretch and folds. Cover and let the dough sit at room temperature for 1 hour and a half.
- 5Prepare baking tray with parchment paper and 3 tablespoons of extra virgin olive oil.
- 6Place dough in the tray and fold it into thirds, burrito-like. Flip it upside down so the smooth side is on top.
- 7Cover and let it proof for 1 hour and a half.
- 8Drizzle with olive oil and dimple the dough. Add any toppings desired.
- 9Bake on the lowest rack of your oven at 220°C (430°F) for 18-23 minutes.
Ingredients
- 500 g white bread flour
- 420 ml warm water
- 6 g instant yeast
- 5 g honey
- 10 g fine sea salt
- 3 tablespoons extra virgin olive oil
- 0 flaky sea salt
- 0 toppings of choice
Equipment
bowlwhiskbaking trayparchment paper
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