Directions
- 1In a bowl, combine warm water, instant yeast, honey, olive oil, and fine sea salt. Whisk until combined.
- 2Add bread flour and stir until completely hydrated.
- 3Scrape down the sides of the bowl. Cover the bowl and let it rest for 10 minutes.
- 4Perform the first set of stretch and folds. Cover and let rest for another 10 minutes.
- 5Perform a second set of stretch and folds.
- 6Place the dough in a bowl, smooth side up. Drizzle with olive oil, cover with plastic wrap, and refrigerate overnight.
- 7The next day, remove dough from the refrigerator. Prepare a 9x13 inch metal baking tray lined with parchment paper and drizzle with 2-3 tablespoons olive oil.
- 8Place the dough in the prepared tray and gently spread it out lengthwise.
- 9Cover and let it proof for about 2 hours.
- 10If the dough hasn't spread all the way, oil your hands and gently spread it further.
- 11Drizzle with olive oil and dimple the dough.
- 12Add your toppings of choice (olives and rosemary in this case), oiling the rosemary to prevent burning.
- 13Sprinkle with flaky sea salt.
- 14Bake at 220°C (430°F) on the lowest rack of your oven for 18-22 minutes, until a deep golden brown.
- 15Let it cool, then cut and enjoy.
Ingredients
- 500 g white bread flour
- 390 ml warm water
- 4 g instant yeast
- 5 g honey
- 10 g fine sea salt
- 2 tablespoons extra virgin olive oil
- 0 flaky sea salt
- 0 olives
- 0 rosemary
Equipment
bowlwhiskmeasuring spoonsmeasuring cups9x13 inch metal baking trayparchment paperplastic wrapoven
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