600g Strong bread flour
480ml Warm water (for an 80% hydration)
7g (one standard packet) of dried yeast (or substitute the equivalent quantity of fresh if you can get it)
10g honey or sugar (helps activate the yeast)
12g sea salt
Good quality Extra Virgin Olive Oil: around 50ml for the dough (plus plenty more around 1/3 cup for the pan and drizzling).
Mixing The Dough
Whisk water, honey, and yeast in a large bowl. Allow to stand for 5 minutes until foamy. Add the flour and salt. Mix with a spatula or knife until no dry flour remains. If you have a stand mixer you can mix it in the large bowl with your dough hook attached. Warning: the dough will be very sticky! Be patient and do not be tempted to add more flour. Cover and let rest for 30 minutes.
Stretch and Fold Phase
Wet your hands. Reach under one side of the dough, pull it up, and fold it over itself. Rotate the bowl and do this 4 times. This builds strength without kneading. Cover and let sit for another 30 minutes, then repeat the folding process one more time.
The Long Nap (12–24 Hours)
Drizzle a little olive oil over the dough to keep it moist. Cover the dough in a bowl sealed tightly with cling film and put in the fridge overnight. This is where the true magic happens.
The Proofing Phase (The next day)
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Generously coat a rectangular deep baking tray with olive oil (go for it - use as much as you like). If you like it crunchy on the bottom be generous.
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Gently tip the cold dough into the pan. Do not force it to the corners yet. Just let it sit at room temperature and do its thing for 2-4 hours. The dough is ready when it is full of bubbles and pillowy (see photo). In a cold environment you may need to wait a little longer
The Dimple, Topping and Baking Phase
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Preheat your oven to 220°C .
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Grease your fingers and press straight down into the dough to create deep dimples. Extremely satisfying. Drizzle with more olive oil so that the dimples collect a little oil- you can really go wild here.
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Sprinkle with flaky sea salt and add optional toppings.You can let your imagination run wild here- think tomatoes, chopped rosemary, olives, anchovies, mushrooms, potatoes, lightly fried onions or combinations of the above. If using herbs cover them with oil first so they don't burn.
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Bake for 20 minutes-30 mins depending on your over until the top is golden brown and the bottom is crisp. Serve warm and straight out of the oven. Storage wont be an issue I promise, as it will be gobbled up quickly.
