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Categories:
bread flour kosher salt yeast water cornmeal green olives olive oil garlic flat leaf parsley thyme salt
Viewed: 31 - Published at: 4 years agoIngredients
- 1 lb bread flour (3-4 cups) or 1 lb all-purpose flour (3-4 cups)
- 1 1/2 teaspoons kosher salt
- 2 teaspoons yeast (7 grams)
- 13 1/2 ounces warm water (1 1/2 cups plus 3 tbsp)
- cornmeal, for the pan
- 3/4 cup green olives or 3/4 cup black olives, pits removed then roughly chopped
- 3 tablespoons olive oil
- 1 garlic clove, roughly chopped
- 1/2 cup chopped flat leaf parsley
- 4 sprigs thyme, leaves only
- sea salt
Method
- Combine the flour, salt and yeast in a large bowl and stir with a fork, or use a stand mixer with paddle attachment and spin briefly on low to combine.
- The water should be just about body temperature - 98-100°F Add the water a little at a time until fully incorporated. Add more flour if needed; the proper consistency should be sticky when poked with a dry, unfloured finger, but the dough should come off the skin easily.
- Knead on a dry floured work surface for five minutes (or change the paddle attachment to the dough hook and knead on high in the stand mixer).
- Oil a large bowl and turn the kneaded dough into it. Turn the dough over once to coat all sides with oil. Drape a clean towel over the bowl and set it in a warm place to rise until it has doubled in size, 30 minutes to 1 hour.
- Prepare a 10x13" baking pan by brushing the inside with oil, then scattering a little bit of cornmeal (not enough to fully coat the surface). Spread the dough into the pan; it does not need to fill the pan completely, but it should be an even thickness. Cover again with your clean towel and let rise in a warm place another 30 minutes.
- Meanwhile, preheat oven to 425°F Combine olives, olive oil, garlic, parsley and thyme in a small bowl. When dough is risen, poke 15-20 holes in the surface with a floured finger. Spoon the topping over the surface, being sure to get some into the holes. Sprinkle with flaky sea salt (I like Maldon).
- Bake 25-30 minutes until light golden-brown. Drizzle with additional olive oil if desired. Transfer to a rack and cool 5 minutes, then serve warm.
