1 3/4 cups warm water (110˚)
1 1/2 Tbsp. dry yeast
1/4 cup olive oil
4 cups flour (2 cups all purpose and 2 cups bread flour)
3 tsp. salt
1/4-1/2 cup extra virgin olive oil
1 tsp. sea salt
1 Tbsp. chopped fresh rosemary
In large mixing bowl, sprinkle yeast over 1/2 cup of
the warm water and let stand 5 minutes. Add oil and remaining 1 1/4 cups
In another bowl, whisk flour and salt together. Add half the flour mix
to the yeast mix. Stir until sticky dough forms. Add remaining flour.
Mix until ingredients come together in a ball (about 2-5 minutes).
Scrape sides of bowl and knead dough until elastic (about 6 minutes).
Add a bit of extra water or flour as needed until dough comes together
in a ball and is soft, not sticky. Continue kneading 10-15minutes more.
Shape dough into ball and place in bowl coated with
olive oil. Turn to coat all over. Cover bowl and let dough rise until
double in size, about 1-1 1/2 hours.
Punch down, fold into thirds, form into ball. Turn to coat with oil.
Cover bowl and let dough rise until double again, about 45 minutes.
Turn dough onto lightly floured surface. Starting from middle of dough,
push dough down and away with palm of hands. Work dough into size of
cookie sheet or pizza pan. Lay dough out into shape of pan. Poke deep
dents all over dough with fingers. Drizzle olive oil evenly over dough.
Sprinkle sea salt and rosemary over dough. Cover loosely with plastic
wrap and let rise until double, about 1 hour. Preheat oven to 400˚. Bake
in center of oven 10-15 minutes.
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