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- Combine the flour, yeast and water and knead for 10 minutes.
- Add the salt and knead for another 10 minutes, while adding the olive oil.
- Slap and fold on an unfloured work surface for 2-3 minutes or until relatively smooth.
- Transfer to a well oiled container, cover and refrigerate for 48 to 72 hours.
- Take out of the fridge, transfer to a well oiled baking tray, cover and let rest at room temperature for 2-3 hours.
- Preheat the oven to 275┬░C.
- Generously drizzle with olive oil, add toppings (e.g. salt, herbs) and bake for 20 to 25 minutes.
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