Cooking Instructions
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Step 1
Combine
All-Purpose Flour (345 g)
,
Active Dry Yeast (8 g)
,
Salt (6 g)
and
Honey (7 g)
in a large bowl. When adding these make sure to keep the salt on one side of the bowl opposite to the yeast.
Step 2
Next, add the
Extra-Virgin Olive Oil (30 mL)
then the
Water (240 mL)
. Before you add the water, make sure it is at least room temperature, or you can heat it in the microwave so it reaches a temperature between 90-105 degrees F (32-40 degrees C).
Step 3
With a wooden spoon, stir the ingredients together until evenly combined and until it pulls into a cohesive ball.
Step 4
Dust a clean work surface with flour. Turn the dough out of the bowl and put on the floured work surface. Knead the dough for 5 minutes until a smooth ball is formed. If you are working your dough and you find it sticky keep adding flour to the work surface.
Step 5
To a medium-large sized bowl, add a drizzle of olive oil at the bottom and take your dough ball and coat it in the olive oil.
Step 6
Cover the dough with a tea towel and set in the oven with the oven light on. This provides a warm, but not too warm environment for the dough to prove. Leave it there for 1 hour or until the dough has almost doubled in size.
Step 7
Set aside the tea towel and punch the dough down.
Step 8
Place on a parchment lined baking sheet and spread the dough until it is in 1-inch thickness. Cover with a tea towel and let prove again for 30 minutes.
Step 9
Preheat the oven to 425 degrees F (220 degrees C).
Step 10
While the oven preheats, with your fingers, make dimples in the dough about 2/3 deep.
Step 11
Place in a 425 degrees F (220 degrees C) oven and bake for 15 minutes until golden brown. Let the bread rest for at least 10-15 minutes.
Step 12
Drizzle with melted
Bittersweet Chocolate (1 block)
if you prefer.
