1 packet of active dry yeast (approx. 2 1/4 tsp)
2 tsp honey (or maple syrup if vegan)
2 1/2 c warm water
5 cups ap flour
1 tbs kosher salt
6 tbs = extra of extra virgin olive oil
*optional - flaky sea salt for top
Whisk the yeast with the honey and warm water in a large bowl. Let proof for at least 5 minutes, until the yeast is blooming and the water looks creamy.
Add the flour and the salt and combine with a spatula until a shaggy dough forms, and there are no streaks running though it. Remove dough and set aside (on parchment or wax paper temporarily). Pour 4 tbs extra virgin olive oil into the bowl. Transfer the dough back the bowl and toss a few times to coat with the oil. Cover the bowl with saran wrap.
Put in the fridge overnight for dough to completely rise. It should be doubled in size.
Line a baking sheet that has a lip with parchment. Spray parchment with olive oil. Remove dough and loosely shape on pan. Try not to rip it. It should be in the same shape as the baking sheet prob about 2" shy of the edges all the way around.
Pour any oil left in the bowl on top of the dough. Let rise another 90 minutes to 2 hours.
To see if dough is ready, when you poke it, it should spring back slowly. If that is the case, drive your fingers into the dough creating indentations. Push your fingers all the way to the pan until the dough is completely dimpled. Pour remaining oil on it, and sprinkle lightly with sea salt to taste if desired.
Preheat oven to 450 F. Bake for 20-30 minutes until bread is a nice golden brown.
Best if served warm, but does keep for a few days at room temperature.
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