Ingredients

The following ingredients have 12 Servings
  • 1 1/4 - ounce packet active dry yeast
  • 1 pinch sugar
  • 3 1/2 cups bread flour (, plus more for dusting)
  • 2 teaspoons Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • more oil for brushing the pan
  • 2 tablespoons butter (, melted)

Instruction

  • Add the yeast, sugar and 1 1/2 cups of warm water (110 degrees) in a bowl.
  • Let it sit for 5 minutes then add in the 3 1/2 cups of flour and 1 1/2 teaspoons of kosher salt.
  • Mix well, then add in the olive oil and mix until combined and smooth.
  • Cover the bowl with plastic wrap and a kitchen towel on top.
  • Let sit in a warm place for an hour and a half.
  • Put the ball of dough in your stand mixer with a dough hook.
  • Turn onto medium speed and let it go for 5 minutes.
  • Add more flour if it is too sticky to handle.
  • Add the dough back to the bowl, cover again and let rise for 1 1/2 hours.
  • Take dough out of the bowl and put onto a floured surface.
  • Brush olive oil on the bottom of a baking sheet and leave upside down (greased side up).
  • Knead the dough until smooth and elastic, dusting with more flour if needed.
  • Cut the dough in half.
  • Roll out both halves into 12-by-3-inch rectangles, about 1/2 inch thick.
  • Put the dough rectangles onto the baking sheet.
  • Let rest for 2 1/2 hours. You want the top of the dough to get dry and crusty.
  • Preheat the oven to 475 degrees
  • Put the greased baking sheet in the oven for 15 minutes.
  • Poke the tops of the dough with your fingers making indentations and pull slightly to create the top crackled effect.
  • Brush the tops of the dough with melted butter and sprinkle with remaining 1/2 teaspoon of kosher salt.
  • Bake on the bottom rack for 7 minutes, then move to the middle rack and bake for an additional five minutes.
  • Remove from oven and brush on more melted butter.