Ingredients:

  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 2 teaspoons (8g) kosher salt
  • 2 teaspoons (7g) instant or rapid-rise yeast
  • 2 cups (475ml) lukewarm water (around 105-115°F / 40-46°C)
  • 2 tablespoons (30ml) olive oil, plus more for greasing and drizzling
  • 1/4 cup (60ml) olive oil
  • 2 teaspoons (10g) flaky sea salt
  • Optional: Fresh rosemary sprigs, other herbs of choice (thyme, oregano), sliced olives, cherry tomatoes, red onion slivers

Instructions:

  1. In a large bowl, whisk together flour, salt, and yeast.
  2. Pour in lukewarm water and 2 tablespoons olive oil. Stir until just combined – the dough will be shaggy.
  3. Cover the bowl with plastic wrap or a kitchen towel. Let rise at room temperature for 12-18 hours, or until doubled in size and bubbly.
  4. Generously grease a 9x13 inch baking pan with olive oil.
  5. Gently transfer the dough to the prepared pan. It will be sticky. Use oiled fingers to spread the dough evenly to the edges of the pan.
  6. Cover the pan with plastic wrap or a kitchen towel. Let rise for 2 hours, or until puffy.
  7. Preheat oven to 450°F (232°C). Use your fingertips to create deep dimples all over the dough. Drizzle generously with olive oil. Sprinkle with flaky sea salt and any desired toppings (rosemary, olives, etc.).
  8. Bake for 25-30 minutes, or until golden brown and the bottom is crisp.
  9. Let cool in the pan for a few minutes before slicing and serving.