Ingredients
4 cups (512 g) all-purpose flour or bread flour
2 teaspoons (10 g) kosher salt
2 teaspoons (8 g) instant yeast
2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
Butter for greasing
4 tablespoons olive oil, divided (2 tablespoons for bread, 2 tablespoons on top)
Flaky sea salt, to taste
1 to 2 teaspoons whole rosemary leaves
Instructions
In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. Grease a 9×13-inch pan with butter and pour 2 tablespoons of oil into the pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place onto the prepared pans and roll the dough ball in the oil to coat it all over, forming a rough ball. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen. Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour 2 tablespoons of oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over. Bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer to a cooling rack. Let it cool for 10 minutes before cutting and serving.
Comments