Ingredients
Units
Scale
- 4 cups all purpose flour
- 2 cups warm water
- 2 tsp instant yeast
- 2 tsp kosher salt
- 4 Tbsp extra virgin olive oil
- Coarse sea salt
- Rosemary leaves
Instructions
- In the bowl of a stand mixer mix the water and yeast.
- Add the flour, salt, and some rosemary. Mix on medium-low until there is no dough stuck to the sides of the bowl.
- Form a ball with the dough and coat it in olive oil.
- Place the dough in a bowl, cover it, and place in the refrigerator for 12 hours to three days.
- Line a 9″ x 13″ pan with parchment paper, and coat the parchment paper with 2 Tbsp of olive oil.
- Remove the dough from the bowl using a fork and spread it out in the pan.
- Cover the pan with a towel and let the dough rest for 3-4 hours.
- Preheat the oven to 425° F.
- Pour 2 Tbsp. of olive oil over the dough, then use your fingers to make dimples in the dough and spread it out so that it fills the pan.
- Sprinkle coarse sea salt and rosemary on top the dough.
- Bake for 25-30 minutes in the middle rack, until golden.
- Remove the bread from the oven and let it cool for 10 minutes before cutting.
- Prep Time: 10 minutes
- Rise Time: 15 hours
- Cook Time: 30 minutes