One of my favorite breads to make for a crowd. Feel free to add in cheese or rosemary or olives if you’d like – I add them after I add the dough to the cast iron, before it proofs.
Ingredients
- 360 g warm water + additional 20g
- 10 g sugar
- 25 g olive oil + 1/4c+ to oil pan
- 450 g bread flour
- 4 g yeast
- 12 g salt
Instructions
- Measure 360g water, sugar, olive oil, and flour into a medium bowl. stir to combine. Finish mixing with a wet hand. cover and let rise for 30 min.
- After 30 min, add 20g water, yeast, and salt and mix with a very wet hand. cover and ferment at room temp for 30 min then do a strength building fold and slap and fold. Cover and let rise for 30 more minutes.
- Complete a second strength building fold and slap and fold. Cover and allow to ferment in the fridge for 24 hours or overnight.
- Add dough to a 12" cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple the dough and stretch it out into the pan. Cover and let proof for 1 hour 15min.
- Next, drizzle top of the dough generously with olive oil, then dimple with your fingertips. Cover and let proof once more for 1 hour.
- Salt with flaky salt then bake in 500F / 260C oven for 15-18min.