- yield:
- One 9x13 pan
- time:
- 30 min active, 8 hr resting
This is the seed entry showing the recipe format — frontmatter fields like yield and time become the spec table above. Swap in a real recipe and delete this note.
Ingredients
- 500g bread flour
- 420g water, room temperature
- 10g fine sea salt
- 4g instant yeast
- Olive oil, more than feels reasonable
- Flaky salt and rosemary to finish
Method
- Mix flour, water, salt, and yeast until no dry spots remain. Cover.
- Rest 8-10 hours at room temperature, or overnight in the fridge.
- Fold the dough into an oiled 9x13 pan, then let it relax until it fills the corners on its own.
- Dimple aggressively with oiled fingers, top with flaky salt and rosemary.
- Bake at 230°C (450°F) for 22-25 minutes until deeply golden.
Notes
The dough is wetter than feels right. Trust it — the water is where the open crumb comes from.