Description

Ingredients

• 🌾 500 g all-purpose flour (4 cups) gluten Original: 🌾 500 g all-purpose flour (4 cups)
• 💧 325 ml warm water (1 ⅓ cups) Original: 💧 325 ml warm water (1 ⅓ cups)
• 🍯 5 g sugar (1 tsp) Original: 🍯 5 g sugar (1 tsp)
• 🧂 10 g salt (2 tsp) Original: 🧂 10 g salt (2 tsp)
• 🍞 7 g active dry yeast (1 packet) Original: 🍞 7 g active dry yeast (1 packet)
• 🫒 50 ml olive oil, plus more for drizzling (3 ½ tbsp) Original: 🫒 50 ml olive oil, plus more for drizzling (3 ½ tbsp)
• 🧂 Flaky sea salt for topping
• 🌿 Optional: rosemary or sliced olives Original: 🌿 Optional: rosemary or sliced olives

Preparation

• Activate yeast: In warm water, dissolve sugar and yeast. Let sit 10 min until foamy.
• Make dough: Add flour, salt, and olive oil. Mix and knead 8–10 min until smooth and elastic.
• First rise: Cover and let rise 1–1.5 hours, until doubled.
• Shape: Transfer dough to an oiled baking tray. Stretch to fit.
• Dimple & drizzle: Press fingertips into the dough to make dimples. Pour olive oil generously over the top.
• Second rise: Let rise another 30–45 min.
• Bake: Sprinkle with sea salt (and rosemary if using). Bake at 220°C (430°F) for 20–25 min until golden.

Total Time

Nutritional Value

Advice

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