| 500 g strong flour (W300, 12 g protein) | |
| 12 g fresh yeast OR 4-6 g active dry yeast (better 4g during summer or if your kitchen is warm) | |
| 1 tsp honey (or malt or sugar) | |
| 380 - 400 g lukewarm water | |
| 2 tbsp EVOO for the dough | |
| 2 tsp of salt |
| 1. | In a large bowl add 500g Flour, 12g of Fresh Yeast, and a teaspoon of Honey. |
| 2. | Gradually add your water. (350-400g). Aim for sticky, gooey, and lumpy texture. Add 2 Tbsp Olive Oil and 2 tsp of Salt. Mix until smoother and oil is absorbed. |
| 3. | Cover and let rest for 30 mins. Fold dough from bottom to center. Stop when dough is smoother and stronger. Cover and let rest for 1 hour. |
| 4. | Grease hands and stretch and fold again. Grease baking tray generously and transfer dough to the baking tray. Coat the dough in Olive Oil in tray. Cover tray with plastic wrap and let rest for 30-45 mins. |
| 5. | Preheat oven to 275C in convention mode. Press the dough to shape it into the baking tray. Add a little more oil. A bit of water, and sprinkle sea salt. |
| 6. | Place in oven on lowest rack and bake for 15-20 mins. |
| 7. | Transfer to wire rack and cool for 15 mins. Enjoy |