Serves 1
Directions
- 1Mix 320 grams of water, 7 grams of salt, 3 grams of instant yeast, 12 grams of olive oil, and 400 grams of bread flour together.
- 2Mix well until the flour is fully hydrated.
- 3Cover and rest for 30 minutes.
- 4Do one set of stretch and fold and rest for 30 minutes.
- 5Perform two sets of coil folds 30 minutes apart.
- 6Place the dough in the fridge to let it ferment and develop flavor overnight.
- 7The next day, transfer the dough to the baking dish and let it proof until almost double.
- 8Drizzle olive oil and add your favorite toppings such as freshly made pesto, tomatoes, garlic, and smoked sea salt.
- 9Bake at 230 degrees Celsius for 20 to 25 minutes in a preheated oven.
Ingredients
- 320 grams water
- 7 grams salt
- 3 grams instant yeast
- 12 grams olive oil
- 400 grams bread flour
- olive oil
- freshly made pesto
- tomatoes
- garlic
- smoked sea salt
Equipment
baking dishfridgeoven
Tips
- Let the dough ferment and develop flavor overnight in the fridge.
- Drizzle as much or as little olive oil as you like.
- Add your favorite toppings.
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