Ingredients:

  • 500g all-purpose or bread flour
  • 400ml warm water (110°F)
  • 7g instant yeast
  • 10g honey or sugar
  • 10g fine sea salt
  • 60ml extra virgin olive oil, divided
  • 2g flaky sea salt (Maldon)
  • 2 sprigs fresh rosemary, leaves stripped

Instructions:

  1. Whisk the 500g flour and 10g sea salt in a large bowl.
  2. Dissolve 10g honey and 7g instant yeast into the 400ml warm water. Wait 5 mins until it looks foamy and active.
  3. Pour the liquid into the flour along with 30ml of olive oil.
  4. Mix with a spatula until no dry flour remains. Stop when it looks like a sticky, shaggy mass.
  5. Cover the bowl tightly and let it sit at room temp for 30 mins.
  6. Perform a 'stretch and fold' by grabbing one side of the dough, pulling it up, and folding it over itself. Repeat 4 times until the dough feels slightly more organized.
  7. Refrigerate the covered bowl for at least 12 hours (up to 18 hours is best). Wait until the dough is full of visible bubbles.
  8. Oil your 9x13 pan with 15ml of olive oil.
  9. Transfer the cold dough to the pan. Let it rest for 2 to 3 hours until it naturally spreads to the corners.
  10. Dimple the dough by pressing your oiled fingers straight down to the bottom of the pan. Keep going until the surface is covered in craters.
  11. Drizzle the remaining 15ml of oil, sprinkle the 2g flaky salt and rosemary.
  12. Bake at 400°F (200°C) for 25 mins until the top is deep mahogany and the bottom sounds hollow when tapped.