This is a refrigerated dough recipe – so it’s super low effort and hands off with very little kneading.
- 500g bread flour or 00 flour
- 1 teaspoon (5g) table salt
- 2 teaspoons (8g) instant yeast
- 500g lukewarm water
- A pat (about 10 g) butter or baking spray for greasing
- 100ml extra virgin olive oil
- A big pinch of flaky salt (like Maldon) or a small pinch of table salt
- 2 teaspoons whole or chopped woody herbs, like rosemary
At least 12 hours, and up to 3 days, before you want to eat the bread, in a large bowl mix together the flour, salt, and yeast. Add the water and mix using a spatula until the dough is a sticky ball.
Rub the ball of dough with about 2 tablespoons of olive oil until the surface is slick with oil. Cover with plastic wrap and put straight in the fridge for 12 – 72 hours.
Line a 25 x 30 cm casserole or deep baking tray with baking paper (or you can grease with butter or baking spray). Pour about 2 tablespoons of the olive oil over the base.
Deflate the dough by gently ‘pulling’ the sides of the dough to the centre, using a fork. Move around the bowl until you have a rough ball. Put on the tray and roll around in the oil. Let it sit 2-4 hours until it doubles in size.
Preheat your oven to 220 degrees Celsius. Sprinkle herbs over the top of the dough and pour about a tablespoon of oil over the top of the dough. Rub your hands in the oil to coat them, then use all your fingers to press straight down into the dough. Sprinkle with flaky salt.
Put the dough on the middle tray in your oven and bake for 25 to 35 minutes – it’s done when the base of the bread is golden and crisp. Cool in the pan until you can handle it comfortably – about 15 minutes -then cut and serve (cool completely if using for sandwiches).
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