← Nouns Cooking · Italian

Ingredients

• 500 g strong white bread flour
• 7 g fast-action dried yeast
• 2 tsp fine sea salt
• 400 ml Water, lukewarm
• 5 tbsp extra virgin olive oil, plus extra for the tin
• 3 sprigs Rosemary, leaves picked
• 1 tsp flaky sea salt

Method

1. Mix the flour, yeast and fine salt in a large bowl. Add the water and 2 tbsp of the oil and stir into a wet, sticky dough. Knead it in the bowl (or in a mixer with a dough hook) for 5–8 min until it turns smooth, stretchy and elastic.
2. Cover the bowl and leave in a warm place for 1 hour, until doubled and bubbly.
3. Generously oil a roughly 25 x 35 cm baking tin. Tip in the dough and gently stretch it towards the corners with oiled hands; if it springs back, leave it for 5 min and try again.
4. Cover and leave to rise again for 45 min, until puffy and airy. Meanwhile heat the oven to 220°C (200°C fan, 425°F).
5. Oil your fingertips and press deep dimples all over the dough, right down to the tin. Drizzle with the remaining oil so it pools in the holes, then scatter with the rosemary and flaky salt.
6. Bake for 20–25 min, until deep golden on top and crisp underneath. Drizzle with a little more oil and leave to cool in the tin for 10 min before slicing.

Tips

• A wetter dough gives a lighter, more open crumb, so resist adding extra flour.
• Try halved cherry tomatoes or olives pressed into the dimples instead of (or as well as) rosemary.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats