512 Gr. All purpose flour or even better, bread flour – 4 Cups
10 Gr. – 2 Teaspoons Sea salt
8 Gr. Instant Yeast – 2 Teaspoons
445 Gr. Lukewarm water – 2 cups
1/4 Cup Virgin Olive oil
1 Teaspoon dry Rosemary / handful of fresh rosemary
Sea Salt – Maldon Salt – Peperoncino to taste
In a medium size bowl, mix all the dry ingredients with a whisk. Add the water and with a wooden spoon, continue to mix until the mixture comes together. Add a good tablespoon of olive oil over the bread dough and spread it thoroughly. This step will prevent the dough from drying out and create a crust.
Let it rest and rise in the fridge overnight – 12 to 18 hours. Of course, the longer, the better. I prepare mine early evening and let is sit in the fridge until the following morning.
The following day – Using a medium size pan 9 X 13 inch pan works perfectly (approx. 22 X 33 cm) pour 2 tablespoons of olive oil on the surface of the pan and pour the cold dough. Cover with a cloth and let it rest for 2 – 4 hours if your schedule allows.
Preheat your oven at 425 Fahrenheit or 220 Celsius
After the resting period, the dough will have spread considerably and almost covers the entire surface of the pan.
Press down with your fingers and create indentations and burst some of the bubbles, so the bread cover the entire pan.
Sprinkle your herb of choice and sprinkle Maldon sea salt all over the bread.
Bake for 25 minutes, until golden brown. Transfer the bread on a cooling rack and wait… yes…wait for 10-15 minutes, until you can indulge !
The bread freezes very well and makes for fantastic croutons to use in a Panzanella; an exquisite Italian tomato salad with croutons soaked in olive oil and red wine vinegar !