Directions
- 1Whisk together warm water, olive oil, honey, and yeast in a large mixing bowl.
- 2Stir in bread flour and salt, mix well until a dough forms.
- 3Scrape down the bowl and cover for 15 minutes.
- 4Do stretch and folds until the dough tightens up into a ball-like shape.
- 5Cover and rest for 15 minutes. Repeat stretch and folds once more.
- 6Cover and let it rest for 1-1.5 hours at room temperature.
- 7Line a 9x13 metal baking tray with parchment paper and coat the paper with 3 tablespoons of extra virgin olive oil.
- 8Tip the dough into the tray, fold it into thirds, rotate, and flip over.
- 9Cover and proof at room temperature for 1-1.5 hours.
- 10Preheat oven to 220°C/430°F.
- 11Spread dough to the edges of the tray, sprinkle with rosemary (if using).
- 12Drizzle with olive oil, dimple, add other toppings, add flaky sea salt.
- 13Bake for 18-24 minutes on the lowest rack of your oven.
- 14Transfer to a cooling rack to cool.
- 15Cut and enjoy!
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 metal baking traynonstick parchment paperovencooling rackknife
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