500g all-purpose flour (and more for dusting)
10g active dry yeast (1 + 1/4 sachet)
400ml lukewarm water
*for best result, make sure the water is 110-115F (about 45C)
Pinch of sugar
3 tsp salt
Extra virgin olive oil for drizzling
*See recipe for vegan garlic and chive butter compound HERE.
1. Mix the active dry yeast with the lukewarm water and a pinch of sugar (optional: let sit for 5 minutes until the water starts foaming on top).
2. Combine the water and yeast mixture with the all purpose flour in a mixing bowl. Mix together with a wood spoon until well combined.
3. Grease a clean large bowl with extra virgin olive oil and place the dough inside the bowl. Cover with a towel and let rise in a warm room for 90 minutes.
4. After the dough has risen, it should have doubled to tripled in size. Pour in the salt*. Mix very thoroughly with a wooden spoon (use your hands if necessary to make sure the salt has evenly incorporated through the dough).
5. Line a deep rectangular/square casserole dish with parchment paper (the dish should be roughly 9x9 - 9x12 inches). Brush some extra virgin olive oil on the parchment paper. Remove the dough from the bowl and spread it out with your hands in the dish, bringing it as close to the edges as possible without over-handling the dough. Brush some olive oil on top. Cover and let rise for 60-90 minutes.
6. Just before the dough is finished rising, preheat the oven to 480F (250C). Place a small tray of water on the bottom rack of the oven to keep a moist environment in the oven.
7. Generously dust a large cutting board with all-purpose flour. Transfer the dough onto the cutting board. Spread the dough out with your hands into a large rectangle. Try to get it as thin as possible without breaking the dough. Dust with all-purpose flour on top.
8. With a bench scraper or knife, cut the dough into 4 even rectangles or squares. With each piece, fold them over themselves 3-4 times along the long edge. Use the bench scraper or knife to help if the dough is sticking to the board. Pick up the exposed edge and gently stretch it into the loaf to help seal it. Transfer the loaves onto a baking sheet leaving about 2 inches in between each loaf. These will double in thickness.
9. Bake in the oven for 10 minutes. Then lower the heat to 425F (220C) and bake for an additional 20-25 minutes until the crust is golden and lightly browned.
10. Allow to cool for 10 minutes before serving. These can be cut in half and made into a panino (sandwich), or sliced as a side.
Enjoy :)
Notes
*Adding the salt after the first rise is important to ensure that the salt does not inhibit the activation of the yeast. Ensure that it is well mixed when adding it after the first rise.