Ingredients:

  • 375 g bread flour
  • 355 ml warm water
  • 7 g instant yeast
  • 9 g fine sea salt
  • 5 g honey
  • 45 ml extra virgin olive oil
  • 4 g flaky sea salt
  • 2 g fresh rosemary
  • 6 g minced garlic

Instructions:

  1. In a large bowl, whisk together 375 g bread flour and 9 g fine sea salt.
  2. Stir in 7 g instant yeast and 5 g honey, then pour in 355 ml warm water.
  3. Mix with a spatula until a shaggy, sticky dough forms and no dry flour remains.
  4. Cover the bowl tightly with plastic wrap and place the dough in the refrigerator for 12 to 18 hours.
  5. Grease a 13x18-inch rimmed baking sheet with 1 tablespoon of olive oil.
  6. Gently transfer the cold dough to the pan and use oiled fingers to stretch the dough toward the corners; if the dough shrinks back, let it rest for 15 minutes before stretching again.
  7. Let the dough rise at room temperature for 2 hours until puffy.
  8. Drizzle the remaining 2 tablespoons of olive oil mixed with 6 g minced garlic over the top and press fingertips deeply into the dough to create dimples across the entire surface.
  9. Evenly distribute 2 g fresh rosemary needles and 4 g flaky sea salt over the top.
  10. Preheat the oven to 220°C (425°F).
  11. Bake for 20–30 minutes until the top is a deep golden brown and the edges are crisp.