Sort ingredients
someotherself
QR Code
Listen
Pdf
Combine 300 g Manitoba flour with 200 g all-purpose flour in a bowl
Create a well in the center and push flour towards the edges
Prepare 370 g wet ingredients (water with optional olive oil, or water and milk mixture)
Dissolve 8 g fresh yeast and 1 tsp sugar into the wet ingredients and whisk thoroughly
Pour the mixture into the bowl all at once
Add 2 tsp salt
Using a spatula, whisk all ingredients together until combined
Cover the bowl and let the dough rest for 12 hours cold fermentation or until it triples in volume in a warm place (2-4 hours)
Transfer dough onto a lightly floured work surface
Fold the sides of the dough over each other using a scraper
Grease a baking tray with oil or use parchment paper
Transfer dough to the tray and stretch it evenly with your fingers and palms
Seal the edges against the tray
Make dimples in the dough with your fingers
Drizzle olive oil on top and let rise for 45-60 minutes in a warm place
Make dimples again before baking
Top with extra virgin olive oil, water, fresh rosemary and coarse salt
Bake at 200°C in conventional mode for 25 minutes until golden and crisp
Cool on a wire rack before serving