Ingredients
Scale
- 3½ cups (440 g) bread flour
- 1¾ cups (420 ml) warm water
- 2 tsp instant yeast
- 1 tbsp honey
- 2 tsp salt
- ¼ cup extra virgin olive oil, plus more for the pan and topping
- 1 tsp dried Italian seasoning
- 1 tsp garlic powder
- Flaky sea salt, for topping
- Fresh rosemary, optional
Instructions
- Combine warm water, honey, and yeast; let stand 5 minutes. Add flour, salt, and olive oil; mix into a sticky, shaggy dough.
- Rest 15 minutes, then stretch and fold the dough on all four sides. Repeat 2–3 more times, resting 15 minutes between rounds.
- Cover and let rise 1½–2 hours, until nearly doubled.
- Oil a 9×13-inch pan generously, pour in the dough, and gently stretch into a rough rectangle. Rest 20 minutes and stretch again if needed.
- Cover and let rise again for 45–60 minutes. Preheat oven to 425°F (220°C).
- Drizzle with olive oil, press deep dimples, and top with Italian seasoning, garlic powder, rosemary, and flaky salt.
- Bake 20–25 minutes, until deeply golden and crisp.
- Cool 10–15 minutes, then slice into strips and serve warm.