Ingredients

The following ingredients have 9 Servings
  • 5 cups (630g) bread flour
  • 2 tsp (15g) flaky salt
  • 30g fresh yeast (3 tsp (10g) active dry yeast)
  • 1 ⅔ cup (400ml) lukewarm water
  • 2 tsp (10g) sugar
  • 1/4 cup (56g) extra-virgin olive oil
  • 1/4 cup (56g) of extra-virgin olive oil
  • 2 tbsp (30ml) water
  • Fresh rosemary (, chopped)

Instruction

  • In a large bowl whisk together the flour and salt.
  • In a small bowl stir fresh yeast with sugar until it liquefies. Dissolve yeast in 2/3 cup (160ml) water and then add to the flour mixture. Add the oil, and the remaining 1 cup (240ml) water. Combine with a wooden spoon and then knead on a lightly floured surface for about 5-10 minutes until smooth.
  • Transfer the dough to a lightly oiled bowl. Cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
  • On a lightly oiled surface shape the dough into a rectangle and fold in 3, rotate, stretch it a bit again and fold in 3.
  • Place the folded dough into the greased bowl, cover and let it rest for another 30 minutes.
  • Grease a 12×16 inch (30x40cm) baking sheet with extra-virgin olive oil.
  • Place the dough into the prepared baking sheet and stretch it with your palm to fit the entire pan.
  • Cover and let it rest for 30 minutes more.
  • Meanwhile preheat oven to 425F (220C). 
  • Chop fresh rosemary and thyme. In a small bowl combine oil with water.
  • Use your fingers to create holes into the dough. Pour the oil water mixture over the dough filling the holes. Sprinkle flaky sea salt and chopped herbs.
  • Bake for about 25-30 minutes until golden brown. Add some more olive oil if desired right after taking it out of the oven.
  • Cool slightly before cutting. Enjoy!