Directions
- 1In a bowl, mix 3.5 cups (483 grams) of bread flour, 7 grams of instant dry yeast, and 2 teaspoons of coarse sea salt. Whisk to combine.
- 2In a separate container, add 1.75 cups of warm water (105 degrees Fahrenheit).
- 3Add water to the flour mixture. Add a little bit of olive oil.
- 4Mix with a spatula until a sticky dough forms. Add more water if needed.
- 5Cover the bowl and let the dough rest for 30 minutes.
- 6Oil your hands and perform the first set of stretch and folds.
- 7Cover and let rest for another 30 minutes.
- 8Perform the second set of stretch and folds.
- 9Let it rest in a warm place for 5 to 8 hours.
- 10Oil a quarter sheet pan and place the dough in the pan, seam-side down. Stretch it out to cover the edges.
- 11Add a little bit of olive oil on top. Gently dimple the dough. Do not pop the bubbles.
- 12Add a mixture of rosemary and thyme (with a touch of olive oil) and Maldon salt.
- 13Bake at 425 degrees for 25-28 minutes.
- 14For a little color on the bottom, transfer the pan to the bottom rack of the oven for the last 15 minutes, or add it to a pizza stone.
Ingredients
- 3.5 cups bread flour
- 483 grams bread flour
- 7 grams instant dry yeast
- 2 teaspoons coarse sea salt
- 1.75 cups warm water
- 2 tablespoons olive oil
- 1 handful rosemary
- 1 handful thyme
- 1 touch olive oil
- 1 handful Maldon salt
Equipment
ovenquarter sheet panwhiskthermometermixing bowlspatula
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