Ingredients
600g (1 lb 5 oz) bread flour
475ml of warm water
7g (2 ¼ tsp) dry yeast
12g (2 ½ tsp) cooking salt (kosher salt)
60ml (4 tbsp) olive oil
big pinch of flaky salt
Directions
Add your flour to a large bowl. In a smaller bowl or glass measuring jug, add 475ml (16 fl oz) of warm water (32°C / 90°F) and the dry yeast and mix until dissolved.
Add the water yeast mixture to the flour along with 2 tablespoons (30ml) of olive oil. Start mixing and then add in the cooking salt.
Mix your dough until combined. This is a high hydration dough, so you're not aiming for a smooth dough just mix until everything is incorporated and the flour is hydrated. Cover the bowl with a tea towel and let it rest for 30 minutes.
After 30 minutes, uncover the dough. With a wet hand, stretch one corner of the dough and fold it over itself. Repeat 3-4 times until the dough is completely folded over itself. Cover the dough with a tea towel and let it rest for another 30 minutes. Repeat this process three more times.
After the fourth and final round of stretching and folding, let the dough rest for 30 minutes. Prepare your baking tray by drizzling about 2 tablespoons (30ml) of olive oil in the bottom of the tray. Pour in the dough, which should be light and airy by now. Using well-oiled hands, stretch the dough to cover all corners of the tray. If it doesn't stretch fully, cover it with a tea towel, let it rest for 5 minutes, and try again. Once the dough fills the tray, cover with the tea towel and let it proof for 30 minutes.
Preheat a fan-forced oven to 220°C (428°F) or a conventional oven to 240°C (464°F).
After 30 minutes, remove the tea towel. Drizzle some more olive oil over the top and use your fingers to create dimples throughout the dough. Add a big pinch of flaky salt.
Place the bread in the oven and bake for 25-30 minutes or until golden brown and cooked through.

Tags: cooking, hip hop, poem, rap, week 4 2026, View by:BLACKWINTERWELLS