Ingredients
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- 4 cups bread flour (500g)
- 2 tsp instant yeast (6g)
- 2 tsp fine sea salt (10g)
- 1 ¾ cups lukewarm water (420ml), 84% hydration
- ⅓ cup extra virgin olive oil (80ml), divided
- 3 sprigs fresh garden rosemary, leaves picked
- 1 tbsp flaky Maldon sea salt (15g)
Step-by-Step Instructions
High-Hydration Dough Mix
In a large bowl, mix flour, yeast, salt, water, and 2 tbsp olive oil until a sticky wet shaggy dough forms. Perform 4 sets of coil folds every 30 minutes, then refrigerate for 24 to 48 hours for cold fermentation.
Pan Proofing
Pour 3 tbsp olive oil into a 9x13-inch metal baking pan. Transfer chilled dough to pan and allow to naturally expand and fill the corners for 3 hours at room temperature.
Dimple and Season
Drizzle top with remaining olive oil. Oil your fingers and press straight down into the pan to create deep bubbly craters. Scatter fresh rosemary leaves and flaky sea salt over top.
Bake to Golden Crispy
Bake at 425°F (220°C) for 22 to 26 minutes until top is deeply golden amber and bottom is golden and crispy. Slide onto a cooling wire rack immediately.
Sensory Doneness Verification
Bottom crust fries golden and crisp in olive oil. Massive airy gas pockets create an audible hollow sound when tapped.
Troubleshooting & Testing Notes
Under-proofing before dimpling. The dough must be puffed up, airy, and full of visible bubbles before pressing with fingers.
Nutrition Facts
Calculated per 1 serving
Recommended Equipment
- 9x13 inch metal baking pan
- Large glass mixing bowl
- Cooling wire rack
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