| Grease a 9x13-in (23x33-cm) baking tray (at least 2 in / 5 cm deep) with olive oil | ||||||
| Preheat oven to 400°F (200°C) convection / fan | ||||||
| 2 cups (470 g) lukewarm water (27°C–37°C) | whisk together | mix until combined; rest 30 min |
stretch & fold (4 rounds, 30 min rests); proof dough (overnight in fridge or 30–40 min) |
transfer to tray, drizzle oil on top, proof (1 to 2 hrs) |
drizzle 2 tbsp oil, dimple dough with fingers, add toppings |
bake 400°F (200°C) 20 to 25 min; cool 10 to 15 min |
| 2 tsp (11 g) salt | ||||||
| 1 tbsp (15 mL) extra virgin olive oil | ||||||
| 2 1/4 tsp (7 g) dried yeast | ||||||
| 4 1/2 cups (560 g) strong white bread flour (12% protein) | ||||||
| 3 to 4 tbsp (45 to 60 mL) olive oil (for baking tray) | ||||||
| 2 tbsp (30 mL) olive oil (for topping) | ||||||
| Fresh rosemary (to taste) | ||||||
| Olives (to taste) | ||||||
| Flaky sea salt (to taste) | ||||||