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Ingredients needed
- 3¼ cups (415 g) all-purpose flour
- 1 tbsp kosher salt
- ½ tsp active dry yeast
- 1¾ cups (420 ml) warm water
- 4 tbsp Bruschetta Olive Oil from Favuzzi, plus extra for greasing
- 1½ tsp coarse sea salt
- Coratina finishing oil + balsamic
- Fresh rosemary or herbs (optional)
Steps of preparation
- Mix flour, salt, and yeast in a large bowl. Add warm water and stir until a wet, sticky dough forms. No kneading!
- Add 2 tbsp olive oil to another bowl, transfer the dough, turn to coat, cover, and refrigerate for 24–48 hours.
- Generously oil a 9×13-inch baking pan. Transfer the dough and gently stretch it toward the edges. Let rise somewhere warm until doubled, fluffy, and relaxed (approximately 20–60+ minutes).
- Preheat oven to 450°F (230°C). Gently spread the dough to an even thickness and press your fingertips into it to create those signature dimples.
- Drizzle with the remaining 2 tbsp olive oil, sprinkle with flaky sea salt and herbs if using.
- Bake for 20–25 minutes, rotating halfway through, until beautifully golden and crispy.
For dipping : Combine Favuzzi Coratina Finishing Olive Oil with a splash of balsamic vinegar. Tear, dip, repeat.
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