Ingredients
- 500 g bread flour
- 420 g lukewarm water (84% hydration)
- 10 g fine sea salt
- 4 g instant yeast
- 60 g olive oil, divided
- Flaky salt, to finish
- A few sprigs of rosemary
Metric only, on purpose — get a scale, future you says thanks.
Instructions
- Mix. Stir flour, water, salt, and yeast until no dry spots remain. It will look shaggy and wrong. That’s right. Cover the bowl.
- Fold. Over the next two hours, do four sets of folds: wet hand, grab an edge, stretch it over the middle, quarter-turn, repeat. Thirty seconds each, then walk away.
- Cold proof. Into the fridge, covered, for 14–48 hours. Longer is more flavor; Sunday dough started Friday is the sweet spot.
- Pan. Pour half the olive oil into a 23×33 cm pan, tip in the dough, and gently coax it toward the corners. Let it proof somewhere warm 3–4 hours, until jiggly.
- Dimple. Oil your fingers with the rest and press straight down to the bottom of the pan, everywhere. Scatter rosemary and flaky salt into the craters.
- Bake. 230 °C (450 °F) for about 25 minutes, until deeply golden. Out of the pan onto a rack immediately so the bottom stays crisp.
