Ingredients:

  • 500g bread flour
  • 400ml warm water (95°F)
  • 7g instant yeast
  • 10g honey
  • 10g fine sea salt
  • 30g extra virgin olive oil for the dough
  • 60ml extra virgin olive oil for the pan and topping
  • 1 tbsp flaky sea salt
  • 3 sprigs fresh rosemary, needles removed
  • 3 cloves garlic, thinly shaved

Instructions:

  1. Combine 500g bread flour and 10g fine sea salt in your large bowl. Note: This ensures the salt is evenly distributed before the liquid hits.
  2. Stir 7g instant yeast and 10g honey into 400ml warm water (95°F) until dissolved and slightly foamy.
  3. Pour the liquid and 30g olive oil into the flour, stirring with a spatula until no dry streaks remain.
  4. Let the dough rest for 30 minutes, then with wet hands, pull the edge of the dough up and fold it into the center. Repeat 4 times.
  5. Cover the bowl tightly and place it in the fridge for 24 hours. Expect the dough to double and look bubbly.
  6. Pour half of the remaining 60ml olive oil into a 9x13 inch pan, coating the bottom and sides thoroughly.
  7. Gently tip the cold dough into the pan. Do not force it to the corners yet. Let it sit at room temp for 2 to 3 hours until it feels jiggly like Jell O.
  8. Drizzle the rest of the oil over the top. Use your fingertips to press straight down to the bottom of the pan until deep craters form across the surface.
  9. Press the 3 sprigs of rosemary needles and 3 cloves of shaved garlic into the dimples, then sprinkle with 1 tbsp flaky sea salt.
  10. Bake at 425°F (220°C). Slide it into the oven for 25 minutes until the top is deep mahogany and the edges are sizzling.