Ingredients
- 4 cups all-purpose flour
- 2 tsp instant yeast
- 2 tsp salt
- 2 cups warm water
- 1/4 cup olive oil (plus more for drizzling)
- Flaky sea salt, for topping
- Fresh rosemary or other herbs (optional)
Instructions
- In a large bowl, mix flour, yeast, and salt. Add warm water and stir until a shaggy dough forms. Do not knead.
- Cover bowl and let dough rise at room temperature for 8–12 hours, or overnight, until doubled and bubbly.
- Drizzle olive oil into a 9×13-inch baking pan. Transfer dough to pan, folding it over itself a few times. Let rest for 1–2 hours until puffed.
- Preheat oven to 425°F (220°C). Drizzle more olive oil on top of dough and dimple with your fingers.
- Sprinkle with flaky sea salt and herbs or toppings if desired.
- Bake for 25–30 minutes, until golden brown and crisp at the edges. Cool slightly before slicing and serving.
Notes
- Add halved cherry tomatoes, olives, or sliced onions before baking.
- Infuse olive oil with garlic or chili flakes for extra flavor.
- Use part whole wheat flour for a nuttier texture.
- Honey and rosemary make a slightly sweet variation.
- Reheat slices in the oven or toaster oven to revive crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 0g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
