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| rosemary & truffle oil |
500g bread flour • 450-500ml warm water • 1tbsp extra virgin olive oil • 2tsp instant yeast • 1tsp honey • 2tsp fine sea salt
Whisk together everything but the flour & salt, then stir those in well. You may need to add a little more water, dough should be shaggy. Cover & rest at room temp for 15min. Stretch & fold the dough 8 times, rotating the bowl a quarter turn each time. Cover & rest another 15min. Repeat stretch & fold, then cover & rest 90min.
Line a 9x13 pan with parchment & add about 3tbsp of olive oil all over. Transfer dough to tray and book fold twice. If you're doing fillings versus just toppings, mix them in now. Cover & rest 90min.
Preheat oven to 430°F and move rack to lowest position.
Gently pull dough out to edges, drizzle with more olive oil, dimple and top with some sea salt and rosemary...or whatever. Bake for 22min.
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| pickled jalapeno & mango habanero gouda |
see also: roasted grape onion rosemary focaccia
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