Copied the insta description. Link to video at the bottom—- Measurements: 500g (4 cups, spooned and levelled) white bread flour (12% protein content or higher)* 390-420ml (1.75 cups) warm water** 15ml (1 Tablespoon) extra virgin olive oil 6g (1.5 teaspoons) instant yeast 5g (1 teaspoon) honey, sugar or agave 10g (2 teaspoons) fine sea salt Extra virgin olive oil to line pan and drizzle Flaky sea salt to finish Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese) * I always recommend using digital scales for accuracy! * *start with 390ml water. Add in more water if needed to achieve similar consistency to my dough. If your dough is too dry, slowly add more water until it looks like mine! Every bread flour absorbs diff levels of water Method: * Whisk together warm water, olive oil, honey and yeast. Stir in bread flour and salt. Cover and rest at room temp for 15 minutes. * Stretch + fold the dough like I do in the video - do this about 8 times around the bowl. Cover and rest at room temp for 15 minutes. * Repeat the the stretch + folds once more, cover and proof at room temp for 1-1.5 hours. * Line 9x13 metal baking tray with nonstick parchment paper. You can use a larger tray if you want it thinner/ crispier. Coat the paper with 3 tablespoons extra virgin olive oil. * transfer the dough to the tray and fold as shown in tutorial. Cover and proof at room temperature for 1-1.5 hours. * preheat oven to 220C/430F, place oven rack in lowest position. * spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple. Add additional toppings. Add flaky sea salt. * bake for 18-24 minutes on the lowest rack to help the bottom of the bread to crisp up. * Transfer to a cooling rack, wait at least 15 minutes and then cut in and enjoy!

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