Ingredients
Equipment
Method
- Whisk flour, salt, and yeast in a large bowl. Add water and stir until combined. The dough will be sticky.
- Coat dough with olive oil, cover tightly, and refrigerate for 18 to 48 hours.
- Transfer dough to greased 9x13 pan. Let rest at room temp for 2–4 hours.
- Dimple dough with fingers, drizzle remaining olive oil, sprinkle rosemary and flaky salt.
- Bake at 425°F for 25–30 minutes until golden. Cool before slicing.
Notes
Let the dough rise for up to 3 days in the fridge for deep flavor. Always reheat before serving to restore the perfect crust. Freeze in foil up to 3 months.