Directions
- 1In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast. Whisk together.
- 2Add bread flour and fine sea salt. Stir until well combined.
- 3Scrape down the bowl and cover for 15 minutes.
- 4Perform stretch and folds until the dough forms a ball shape.
- 5Cover and rest for 15 minutes, then repeat the stretch and folds one more time.
- 6Cover and let rest for 1-1.5 hours at room temperature.
- 7Line a baking tray with parchment paper and coat it with extra virgin olive oil.
- 8Transfer the dough to the tray and fold into thirds. Cover with another tray or oiled parchment paper and let sit for 1-1.5 hours at room temperature.
- 9Preheat oven to 220°C/430°F, placing the rack in the lowest position.
- 10Spread the dough to the edges of the tray, sprinkle rosemary (if using), drizzle with olive oil, and dimple. Add any additional toppings and flaky sea salt.
- 11Bake for 18-24 minutes on the lowest rack of the oven.
- 12Transfer to a cooling rack to cool.
- 13Cut and serve.
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 bowlwhiskspatulabaking trayparchment paperoven
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