Ingredients
Starter
Directions
- 1
Mix bread flour, water, yeast and honey. Cover and let rest on the countetop for about 6-8 hours (it needs to have lots of tiny bubbles on top).
- 2
In the same bowl mix in the rest of the flour and the very cold water and salt. Finally, add the EVO oil. NO KNEADING required, just mix well with a fork.
- 3
Cover and let rest for 20 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 resist and gets tricky to keep doing stretches.
- 4
Flip seamside down and shape into a ball and place in the fridge overnight.
- 5
The dough will be very wet and sticky.
- 6
The day after, take the dough out of the fridge, fold it on itself giving it that long shape.
- 7
Layer loaf pan with parchment paper and Grease with extra virgin olive oil abundantly.
- 8
Place the dough in it and gently press to flatten. Let rest in a warm place until it has reached the top of the pan, 3-4 hours (depending on the temperature in your house).
- 9
Preheat oven at 400F.
- 10
Grease your fingertips, drizzle some oil on top, and dimple.
- 11
Add some rosemary (optional) and flaky salt. Bake for about 15 minutes on the bottom. Then lower temperature at 380°F and keep baking for an additional 20 minutes. If the top gets golden brown but the inside is not cooked yet, cover it with some foil. To known if it's cooked inside check with a thermometer or a tooth pick.
- 12
Take it out of the oven and leave in the pan for about 2-3 minutes, then place on a baking rack to FULLY cool down.
