Adapted from Billy Parisi's recipie, without the story and with a better sequencing of instructions.
Ingredients
Bread
- 1 1/4 cup lukewarm water
- 3/4 tsp yeast
- 1 tsp honey or barley malt syrup
- 3 cup bread flour
- 3/4 tsp sea salt (and more for sprinkling on top)
- 2 tbsp good extra virgin olive oil (and more for the pan)
Salamoia
- 1 tbsp olive oil
- 2 tbsp lukewarm water
- 1 tsp sea salt
Instructions
- Add water, honey and yeast to stand mixer with dough hook, and whisk. Let sit for 3 to 4 minutes, or until dissolved.
- Add in the remaining ingredients and mix on low speed until incorporated, then medium-low for 8-10 minutes.
- Cover with plastic, and let stand for 60-90 minutes, until doubled or tripled in size.
- Add 2-3 table spoons of olive oil to a baking sheet tray. Spread and stretch the dough to fill the tray.
- Cover with a towel, and let sit for 30 minutes, or until doubled in size.
- Preheat oven to 425.
- Using fingers, press dimples into the dough.
- Whisk together olive oil, salt and water to make Salmoia, and pour over dough.
- Sprinkle top with sea salt.
- Bake for 15-20 minutes, or until golden brown on top.
Slice and serve warm.