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.
- 3Let the dough rest for 15 minutes, then perform stretch and folds.
- 4Cover and let rest for another 15 minutes, then perform more stretch and folds.
- 5Cover the bowl and let it sit at room temperature for 1 hour and a half.
- 6Prepare your baking tray with parchment paper and 3 tablespoons of extra virgin olive oil.
- 7Tip the dough into the tray and fold it into thirds, burrito-like.
- 8Slide the dough lengthwise into the tray and flip it upside down.
- 9Cover and let proof for 1 hour and a half.
- 10Drizzle with olive oil and dimple the dough.
- 11Add any desired toppings.
- 12Bake on the lowest rack of your oven at 220°C or 430°F for 18 to 23 minutes.
Ingredients
- 500 g white bread flour
- 420 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 toppings of choice
Equipment
bowlwhiskbaking trayparchment paper
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