Directions
- 1In a bowl, mix warm water, instant yeast, honey, extra virgin olive oil, and fine sea salt.
- 2Add bread flour and mix until a dough forms.
- 3Let the dough rest for 15 minutes, then perform stretch and folds.
- 4Cover and let it rest for another 15 minutes, then do some more stretch and folds.
- 5Cover the bowl and let the dough sit at room temperature for an hour and a half.
- 6Prepare your baking tray with parchment paper and three tablespoons of extra virgin olive oil.
- 7Tip the dough into the tray, fold it into thirds in a burrito-like shape, slide it lengthwise into the tray, and flip it upside down.
- 8Cover and let proof for an hour and a half.
- 9Drizzle with olive oil and dimple the dough.
- 10Add any desired toppings.
- 11Bake on the lowest rack of your oven at 220°C or 430°F for 18-23 minutes.
Ingredients
- 500 g white bread flour
- 420 ml warm water
- 6 g instant yeast
- 15 ml extra virgin olive oil
- 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 paperoven
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