An airy, delicious and beautiful golden loaf of Italian history
Author:Tim
Prep Time:30
Cook Time:30
Total Time:1 hour
Yield:10-20 servings 1x
Ingredients
Scale
500 grams – about 4 cups bread flour
15 grams – about 3 tsp un-iodized sea salt
2 cups lukewarm water for the yeast. Verify the temp for activating your yeast with an instant read thermometer
8 grams instant yeast. Follow the manufacturer’s instructions and let it stand for 5–10 minutes or until it foams
Unsalted butter
4 TBL olive oil – divided
1 large sprig whole rosemary leaves
Flaky sea salt
Instructions
Whisk together the flour and salt in a very large bowl. Bloom the instant yeast in the lukewarm water, then add the water to the flour and salt mix. Use a rubber spatula or wooden spoon to mix until the liquid is absorbed and the ingredients form a sticky ball
Cover the bowl with a kitchen towel and let it rest for 30 minutes.
Wet your fingers, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding, 8 or 9 times, turning the dough as you go. As you do this, you should feel the dough tighten to a smooth and cohesive ball
Use your fingers to gently, but completely cover the surface of the dough with olive oil. This will prevent the formation of a hard skin on top while it is cold proofing. Cover the bowl with a lid or a damp kitchen towel and refrigerate for a minimum of 12 hours or up to two days
Generously butter a 9×12×2 inch metal pan. Pour 2 tablespoons of oil into the center of the pan. Using forks or fingers, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl as you deflate, turning it into a rough ball. Roll the dough ball in the oil to coat it all over. Let the dough ball rest for 3 to 4 hours uncovered at room temp
Preheat the oven to 425. Sprinkle the rosemary over the dough, then pour 2 tablespoons of olive oil over the dough
Lightly coat your hands and fingers in the oil, then use your fingers to press straight down and create deep dimples. As you do this, gently stretch the dough to evenly fill the pan
Generously sprinkle the dough with flaky sea salt, put the pan in the oven and bake for 25 to 27 minutes, until the underside is golden and crisp. Remove it from the oven and place it on a cooling rack for 10 minutes before cutting and serving while still warm. Let it cool completely if you are going to slice it in half to make sandwiches
When it has completely cooled, store it in an airtight bag at room temperature. Reheat at 350 for 10-15 minutes