How to make it
7 steps. Take it one step at a time.
Whisk together the bread flour, yeast, and fine sea salt
In a large bowl, whisk together the bread flour, yeast, and fine sea salt.
Add the warm water and 2 tablespoons of the olive oil
Add the warm water (around 110°F (43°C)) and 2 tablespoons of the olive oil. Mix with a spatula until a sticky dough forms.
Cover the bowl with a damp cloth and let the dough rise
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 60-90 minutes, or until doubled in size.
1 hr 30 minPour 2-3 tablespoons of olive oil
Pour 2-3 tablespoons of olive oil into a 9x13 inch baking pan. Transfer the dough to the pan, turning to coat in oil. Stretch it gently toward the corners.
Cover and let rise again
Cover and let rise again for 45-60 minutes until puffy.
1 hrPreheat your oven
Preheat your oven to 220°C (428°F). Use your fingers to press deep dimples all over the dough. Drizzle with more olive oil, sprinkle with rosemary and flaky sea salt.
Bake for 18-22 minutes
Bake for 18-22 minutes until the top is golden brown and the bottom is crisp.
20 min
A little kitchen wisdom
For the best flavor, let the dough ferment in the fridge for 24 hours. Always use high-quality extra virgin olive oil as it is a primary flavor component.
