Sort ingredients
dan78
QR Code
Listen
Pdf
In a jug, combine the lukewarm water, honey and yeast. Stir and leave for 5–10 minutes until foamy.
In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, then stir until a sticky, shaggy dough forms.
Cover and rest for 30 minutes.
Perform 3 sets of stretch and folds, resting 30 minutes between each set.
Cover and refrigerate overnight (12–24 hours).
The next day, generously oil a 9x13-inch tray. Transfer the dough to the tray and gently stretch it towards the corners. Cover and let rise for 1–2 hours until puffy and bubbly and doubled in size.
Preheat the oven to 200°C fan-forced.
Drizzle the dough generously with olive oil. Press deep dimples into the dough with your fingertips, then sprinkle with flaky sea salt and any toppings you like.
Bake for 20–25 minutes, or until deeply golden.
Brush with a little extra olive oil while still hot.