Ingredients
Starter
Directions
- 1
The night before make starter simply by mixing 1 cup + 2 tsp bread flour, 1/2 cup +2 tbsp water, yeast and honey. Cover and let rest on the countetop for about 4-5 hours. Then place it in the fridge overnight.
- 2
The day after, using a fork or your hands, mix in the starter, the rest of the flour (1 1/3 cup +2tbsp) and the water (1/4 cup or 4 liquid oz). Then add salt. Finally, add the EVO oil. NO KNEADING required.
- 3
Cover and let rest for 45 minutes. Then do some stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights 'focaccia' to see how I do it, it's very simply, I promise). Do this until the dough starts to be resist and gets tricky to keep doing stretches.
- 4
Flip seamside down and shape into a ball. The dough will be very wet and sticky.
- 5
Let rest the dough for 1.5-2 hours (it has to double in volume).
- 6
After this, divide and shape the dough into 6-7 balls.
- 7
Layer baking pan with parchment paper and Grease with extra virgin olive oil abundantly.
- 8
Place the dough balls on it and gently press to flatten. Let rest for 45-60 minutes.
- 9
Preheat oven at 425°F.
- 10
Grease your fingertips, drizzle some oil on top, and dimple. Add some rosemary (optional) and flaky salt. Bake for about 15-18 minutes or until golden brown on top.
- 11
Take them out of the oven and leave in the pan for about 2-3 minutes, then place on a baking rack.
