Ingredients:

  • 500g bread flour
  • 10g fine sea salt
  • 5g granulated sugar
  • 325ml warm water (105°F - 115°F)
  • 7g active dry yeast
  • 15ml extra virgin olive oil

Instructions:

  1. Combine warm water, sugar, and yeast in a small bowl. Let sit for 5–10 minutes until foamy and nutty in aroma.
  2. In a large mixing bowl, whisk together bread flour and fine sea salt. Pour in the yeast mixture and olive oil.
  3. Mix with a wooden spoon until a shaggy mass forms and no dry flour remains.
  4. Turn dough onto a lightly floured surface and knead for 8–10 minutes by hand (or 5 minutes in a stand mixer) until smooth, elastic, and it passes the windowpane test.
  5. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 60 minutes or until doubled in size.
  6. Gently punch down the dough and divide into two equal portions for shaping.