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על המתכון

מצרכים

• 500 g (4 cups) bread flour (UK/AUS: strong white flour)
• 420 ml (1 3/4 cups) lukewarm water
• 1.5 tsp instant yeast
• 1.5 tsp fine sea salt
• 6.5 tbsp extra virgin olive oil (divided)
• Flaky sea salt and fresh rosemary for topping

אופן ההכנה

1. In a large bowl, mix the bread flour, fine sea salt, and instant yeast. Add the lukewarm water and mix until a sticky dough forms with no dry flour remaining.
2. Pour 1 tbsp of olive oil over the dough to coat the surface. Cover the bowl tightly and refrigerate for 12 to 24 hours.
3. Pour 3 tbsp of olive oil into a 9x13 inch baking pan. Scrape the cold dough into the pan and turn it once to coat it in the oil. Cover the pan without letting the cover touch the surface of the dough, and let it rest in a warm spot for 2 to 4 hours, or until doubled in size and very bubbly.
4. Preheat the oven to 220°C (430°F).
5. Pour 2.5 tbsp of olive oil over the proofed dough. Oil your fingers and press them deep into the dough to create dimples across the entire surface.
6. Sprinkle generously with flaky sea salt and fresh rosemary leaves.
7. Bake for 25 to 30 minutes until the top is deep golden brown.
8. Remove from the pan immediately, optionally drizzle with a splash of fresh olive oil, and let cool on a wire rack.
9. Full recipe and more here: