Ingredients:

  • 500g bread flour
  • 400g warm water (filtered, 100°F)
  • 7g instant yeast
  • 10g honey
  • 10g fine sea salt
  • 30g extra virgin olive oil
  • 1 tbsp sea salt (for brine)
  • 1 tbsp water (for brine)
  • 5g fresh rosemary, chopped
  • 2g flaky sea salt

Instructions:

  1. Whisk 500g bread flour, 7g instant yeast, and 10g fine sea salt in a large bowl.
  2. Mix 400g warm water (100°F) and 10g honey until dissolved, then pour into the flour.
  3. Use a sturdy spoon to stir until no dry flour remains. It will look lumpy and very sticky.
  4. Every 30 minutes for 1.5 hours, wet your hands and pull the edge of the dough up and over the center. Repeat 4 times per session.
  5. Cover the bowl and let it sit in a warm spot for about 1 hour 30 mins until doubled in size and jiggly.
  6. Pour 30g olive oil into a 9x13 inch pan, ensuring the bottom and sides are heavily coated.
  7. Gently tip the dough into the pan. Do not force it to the corners. Let it rest for 45 minutes until it naturally spreads to the edges.
  8. Whisk the salt and water brine. Oil your fingers and press deep into the dough until you feel the bottom of the pan. Pour the brine and rosemary over the top.
  9. Place in a preheated 425°F (220°C) oven. Bake for 20 minutes until the top is deep golden and the oil is sizzling.
  10. Remove from the pan immediately and place on a wire rack.