• 100 g bread flour
  • 1 g yeast
  • 100 ml water

  • 400 g bread flour
  • 6 g yeast
  • 7 g salt
  • 3 tbs olive oil
  • 200 ml water


  1. Combine bread flour, yeast, and water to make a sponge. Let rise for 24 hours.
  2. Combine sponge and all ingredients in a mixing bowl. Mix with a stand mixer for 5 minutes on the lowest setting. Dough will be wet.
  3. Cover and let rise for 1 hour or until doubled in size.
  4. Punch down the dough and turn out onto a lightly oiled surface.
  5. Flatten out the dough into a well oiled tin 20cm X 30 cm.
  6. Cover in a plastic bag and let rise for 45 minutes.
  7. Punch holes into the top of the dough with fingertips. and Brush the top of the dough with olive oil.
  8. Cook at 425 F for 25 minutes until crisp and golden brown.

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