Nothing beats the smell of freshly baked bread. That’s all I have to say.
(makes 1 loaf or a half sheet tray)
What you’ll Need:
- 14 grams of dry instant yeast
- 650 ml of warm water (115 degrees F) or warm to the touch
- 1 kg of white bread flour
- 25 grams salt
- Extra virgin olive oil
- Flaky sea salt
What to Do
- In a medium bowl, whisk the yeast and warm water together until there are no clumps.
- Whisk in half (500 grams) of the flour to the yeast and water mixture. Stir until there are no clumps. Leave in a warm area covered with plastic wrap. You can turn your oven on low and allow the bowl to rest on top if you’re kitchen is cold. Allow to rest for about an hour or until the dough has bubbled and risen about double in size.
- Add in the remaining flour to the bowl and knead together by hand until the dough is smooth and there are no clumps. Transfer the dough to a clean, well oiled bowl. Cover with plastic wrap and allow to double in size, about an hour.
- Once it has doubled, punch the dough down. Allow it to rise again, about another 30-45 minutes. At this point, you can store the dough in the refrigerator overnight and bring it back to room temperature the following day to proceed to the next step.
- Preheat the oven to 400 F.
- On a well oiled tray lined with parchment paper, dump the dough and spread it out a bit on the tray. Allow to rest for 20 minutes.
- Stretch the dough out evenly so it covers the tray. Pour a good amount of extra virgin olive oil on the dough, covering it evenly. Sprinkle flaky sea salt evenly over the dough along with the rosemary.
- Dimple the dough evenly by poking your fingers into the dough about half way in.
- Bake for about 20-30 minutes until golden brown.
- Allow to cool and enjoy!