Ingredients
Scale
- 480 grams King Arthur All-Purpose Flour
- 390 grams warm water
- 14 grams honey
- 14 grams kosher salt
- 2 grams active dry yeast
- 40 grams extra virgin olive oil
- 1 tablespoon water
- 2 tablespoons extra virgin olive oil
- fresh herbs (like rosemary)
- minced garlic
- kosher salt
- oregano
Instructions
- Combine honey and yeast with warm water in a mixing bowl; let sit for 5 minutes.
- In another bowl, whisk together flour and salt. Add yeast mixture and olive oil; mix until combined into a wet dough.
- Cover with plastic wrap and let rest for 5 minutes.
- Wet your hands and stretch the dough by pulling sections out and folding over itself; repeat this several times.
- Cover again and let rest for another 15 minutes before repeating the stretching process.
- Place the dough in the fridge covered tightly with plastic wrap for 12-18 hours.
- The next day, prepare a baking pan with olive oil and transfer the risen dough into it.
- Allow it to sit in a warm place for about 2-4 hours until expanded to nearly fill the pan.
- Prepare brine by dissolving salt in warm water. Dimple the dough surface gently with fingers and drizzle brine over it.
- Preheat oven to 500°F (260°C) for about 45 minutes while proofing; then lower to 425°F (220°C) before baking for approximately 30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 205
- Sugar: 0g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg