Ingredients
- 4 cups bread flour
- 1½ cups warm water (around 110°F)
- 2 tsp active dry yeast
- 2 tsp salt
- 2 tbsp olive oil
Instructions
- In a large bowl, combine the warm water and yeast, let sit for 5 minutes until foamy.
- Add the bread flour and salt to the yeast mixture, stir until a shaggy dough forms.
- Pour in the olive oil and mix until fully incorporated.
- Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover, and let rise for 1 hour until doubled.
- Punch down and divide into two equal portions.
- Roll each portion into a very thin rectangle, about ¼-inch thick.
- Transfer to a parchment-lined baking sheet, cover, and let rest for 30 minutes.
- Preheat oven to 475°F - a hot oven is key for that crisp crust.
- Bake for 12-15 minutes until golden brown and blistered.
- Remove and let cool on a wire rack for 5 minutes.
Notes
A shatteringly crisp crust gives way to a soft, airy interior that's ideal for soaking up olive oil or serving with tapas. Try it warm with a sprinkle of sea salt.