Description
A pillowy Italian flatbread with a crisp exterior and airy crumb, made with olive oil, herbs, and sea salt. Requires minimal ingredients and yields 6 hearty slices perfect for sandwiches or sides.
Ingredients
500g (4 cups) all-purpose flour
275ml (1 1/8 cups) warm water
75ml (6 tbsp) extra virgin olive oil
15g (4 tsp) salt
4g (1 1/4 tsp) instant yeast
Instructions
Combine flour, salt, and yeast in a large bowl. Create a well in the center.
Add warm water and half the olive oil to the dry ingredients. Mix until no dry bits remain.
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Cover the bowl and refrigerate for 4-24 hours for flavor development.
Transfer the dough to a parchment-lined 9×13″ baking pan. Dot with the remaining 3 tbsp olive oil. Let rise for 1 hour.
Preheat oven (and baking stone if using) to 230°C (450°F). Bake for 15-20 minutes until golden and crisp.
Notes
Use a kitchen scale for precise measurements
Cover proofing dough to prevent drying
Tap the loaf bottom—it should sound hollow when done
Brush with additional olive oil before baking for extra gloss
Underproofing: Ensure dough is fully proofed (indentation should spring slightly back)
Overworking: Avoid excessive kneading after shaping
- Prep Time: 45
- Cook Time: 20
- Category: EASY RECIPES
- Method: Baking
- Cuisine: Italian