Ingredients
- Bread Flour: 500g
- Water: 500g (100% hydration)
- Instant Yeast: 5g
- Fine Sea Salt: 10g
- Extra Virgin Olive Oil: 4 tbsp (for dough & tray)
- Toppings: Fresh cherry tomatoes (halved), dried oregano, coarse sea salt
Instructions
- Mix the Dough:In a large bowl, combine the water, instant yeast, bread flour, and salt. Stir with a spatula until no dry flour remains. The dough will be very wet and loose. Cover and let rest for 30 minutes.
- Stretch & Fold:Wet your hands with water. Reach under one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees and repeat. Perform 4 stretches and folds total. Cover and rest for 30 minutes. Repeat this stretch-and-fold process 3 more times (every 30 minutes) to build strength.
- Cold Fermentation (Optional for maximum flavor):Cover tightly and place in the refrigerator overnight (12–24 hours), or let it rise at room temperature for 2–3 hours until doubled and filled with air bubbles.
- Transfer to Pan:Generously coat a baking tray with 2 tablespoons of olive oil. Transfer the bubbly dough into the pan. Gently fold the dough over itself once to coat in oil. Let it rise uncovered in a warm spot for 1.5 to 2 hours until it fills the pan and looks light and jiggly.
- Dimple & Top:Preheat your oven to 220°C (425°F). Drizzle 2 more tablespoons of olive oil over the top of the dough. Oil your fingers and press them straight down to the bottom of the pan to create deep dimples and release large air bubbles. Press halved cherry tomatoes into the dimples, then sprinkle with dried oregano and coarse sea salt.
- Bake:Bake for 22–25 minutes until the top is deep golden brown and the crust is crisp. Transfer to a wire rack, slice, and serve warm.
