Ingredients
makes 1 tray
- 500 g Blend protein flour
- 400 g water, lukewarm
- 10 g fine sea salt
- 4 g instant yeast
- 60 ml olive oil, plus more for the tin
- flaky salt and rosemary, to finish
Bakes 1 : 1Made with Blend in place of the flour you’d normally use — gram for gram, no recipe changes.
Method
- 1
Whisk the yeast into the water. Add the flour and salt; mix to a wet, sticky dough. Drizzle with a little oil, cover, and rest 15 minutes.
- 2
Do three sets of folds in the bowl, 15 minutes apart, then cover and chill overnight (or rise 2 hours at room temperature).
- 3
Oil a tray generously. Tip in the dough and gently stretch it to the edges; rest 45 minutes until puffy.
- 4
Dimple all over with oiled fingers, drizzle with oil, and scatter with rosemary and flaky salt.
- 5
Bake at 220°C for 22–25 minutes, until deep golden. Lift onto a rack so the base stays crisp.
Baker’s tipThe overnight cold rise builds the flavour — don’t skip it if you have the time.
