Ingredients
- 500 g strong bread flour
- 350 ml warm water
- 10 g fine salt
- 7 g instant yeast
- 30 ml extra virgin olive oil
- 1 fresh rosemary sprig
- Coarse salt (flaky sea salt) for topping
Process photos
Step by step
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In a large bowl, dissolve the yeast in warm water and let sit for 5 minutes until frothy.
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Add the flour and fine salt, stir with a wooden spoon until a wet, sticky dough forms.
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Pour in the olive oil and knead directly in the bowl for 3 minutes until fully incorporated.
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Cover the bowl with plastic wrap and let ferment at room temperature for 1.5 hours, performing a stretch-and-fold every 20 minutes (3 folds total).
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Transfer the dough to a greased 30x40 cm baking pan and gently stretch it with your fingers to cover the base.
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Let rise again for 45 minutes until puffy and full of bubbles. Preheat the oven to 220 °C with a tray of water on the bottom rack to create steam.
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Using slightly oiled fingers, press deep dimples into the dough and drizzle generously with more olive oil.
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Sprinkle with chopped fresh rosemary and coarse salt. Bake for 25 minutes until golden and crisp on the outside.
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Cool on a wire rack for 10 minutes before cutting into squares and serving.
Tips
- For an open, moist crumb, increase hydration to 380 ml of warm water.
- Rosemary can be swapped for thyme, black olives, cherry tomatoes, or caramelized onions.
- Store in a paper bag at room temperature for up to 2 days, or freeze slices wrapped in plastic for toasted focaccia.