Ingredients

  • 4 cups all-purpose flour
  • 2 tsp salt
  • 2 tsp active dry yeast
  • 2 cups lukewarm water
  • 4 tbsp olive oil
  • Fresh Rosemary + Thyme for Topping

Instructions

  1. In a large bowl, whisk together flour and salt. Activate 2 tsp of yeast with 2 cups of lukewarm water according to package instructions.
  2. When water and yeast is active (a layer of bubbly foam) slowly pour over flour and salt. Use a rubber spatula to mix until all flour is incorporated and a sticky ball is formed.
  3. Lightly coat the entire ball in olive oil and cover bowl in plastic wrap or waxed cloth to prevent air from drying the dough.
  4. Move to the refrigerator for 18 to 24 hours to raise overnight.
  5. Use butter to grease a 9 x 13 baking dish and set aside.
  6. Remove dough from refrigerator and use two forks to gently pull dough away from the sides of the bowl. Rotate the bowl to help loosen the dough until it is fully separated from the sides.
  7. Pour 1 tbsp of olive oil in the center of the baking dish and transfer dough to the dish. Roll the dough in the olive oil to fully coat.
  8. Allow the dough to rest for 3 to 4 hours on the kitchen counter.
  9. Move the baking rack to the middle of the oven and preheat to 425 F.
  10. Pour about 1 tbsp of olive oil over the top of the dough and coat hands in olive oil. Use fingers to create deep dimples across the top of the dough.
  11. Arrange herbs on top of the dough in desired design. Coat herbs in olive oil to prevent burning during the bake.
  12. Lightly sprinkle salt over the top of the dough.
  13. Bake for 25 to 30 minutes, until lightly golden brown.
  14. Remove from oven and allow to cool.

    Enjoy!