Ingredients:

  • 500g bread flour
  • 400ml warm water (100°F)
  • 7g instant yeast
  • 10g honey
  • 10g fine sea salt
  • 30ml extra virgin olive oil (for dough)
  • 60ml extra virgin olive oil (for pan and drizzling)
  • 30ml warm water (for brine)
  • 1 tsp flaky sea salt
  • 2 sprigs fresh rosemary

Instructions:

  1. In a large bowl, whisk 400ml warm water, 7g instant yeast, and 10g honey. Let sit for 5 minutes until foamy.
  2. Add 500g bread flour, 10g fine sea salt, and 30ml extra virgin olive oil to the yeast mixture. Mix with a spatula until a sticky, shaggy ball forms. Cover and let rise in a warm spot for 1.5 to 2 hours until doubled.
  3. Grease a 9x13 inch baking pan with 2-3 tablespoons of olive oil. Gently fold the dough from the edges toward the center, then transfer to the pan. Cover and rest for 45-60 minutes.
  4. Preheat oven to 425°F (220°C). Drizzle remaining olive oil over the dough. Whisk 30ml water with a pinch of salt to create the brine.
  5. Grease your fingers and press them straight down into the dough to create deep dimples. Pour the brine over the top, sprinkle with flaky sea salt and fresh rosemary leaves.
  6. Bake for 20-25 minutes until the top is golden brown and the bottom is crispy. Remove from pan and cool on a wire rack.