Print
Ingredients
Scale
- 3 ½ cups (497 g) bread flour
- 2 ½ teaspoons instant yeast
- 2 teaspoons table salt
- 1 ¾ cups plus 2 tablespoons (427 g) very warm water, 105 to 110 degrees f
- 6 tablespoons olive oil, divided
- flaky sea salt, for sprinkling on top of dough
Instructions
- In a large bowl, combine the flour, yeast, and salt.
- Add the very warm water and 2 tablespoons of olive oil; mix until the dough is shaggy.
- Cover the bowl and let the dough rest for 30 minutes.
- Lightly oil your hands; lift and stretch one edge of the dough over to the other side, repeating around the bowl until you complete 12 to 15 folds to develop the dough's structure.
- Turn the dough over, seam side down, and shape gently into a round.
- Cover and let the dough rest for another 20 to 30 minutes.
- Prepare a 9X13-inch baking pan with crumpled parchment paper.
- Drizzle 2 tablespoons of olive oil over the parchment.
- Transfer the dough to the center of the prepared pan, stretching it lightly into a thick oval shape.
- Cover and let the dough rise until puffy, about 1 to 1.5 hours.
- Preheat the oven to 475°F for metal pans or 450°F for glass.
- Drizzle 1 to 2 tablespoons of olive oil over the risen dough.
- With oiled fingers, make dimples all over the dough without deflating it.
- Sprinkle the top with flaky sea salt.
- Bake for 16 to 17 minutes for metal pans and 18 to 20 minutes for glass pans until golden.
- Remove the bread from the pan using the parchment corners and let it cool on a wire rack.
- Cut into squares and serve.
Notes
Ensure the water is at the right temperature for optimum yeast activation.
Use fresh ingredients for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 195 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 0g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg