Lukewarm water 600 grams

1 tablespoon yeast

1 teaspoon sugar

Bloom yeast to confirm it’s active

600 grams bread flour. Don’t use all purpose, it doesn’t have enough gluten.

1 tablespoon olive oil

1 teaspoon kosher salt

Combine

Cover and rest for 30 minutes

Stretch and fold 4 times (tip: wet your hand first)

Cover and rest for 30 minutes

Stretch and fold 4 times

Cover and rest for 30 minutes

Stretch and fold 4 times

Cover and rest for 30 minutes

Lightly grease pan with EVOO. Carefully turn dough into pan without punching down.

Cover and let rise til at least doubled in size. When the pan is moved gently the bread should be very jiggly.

Drizzle lightly with EVOO. Add tomatoes or olives. Or don’t. Sprinkle with kosher salt, fresh herbs or cheese (or both, or whatever topping you’d like)

Bake at 450 degrees til lightly golden brown (or desired doneness, that’s up to you) I brush the top with EVOO when it’s come out of the oven.

Dip into some good quality EVOO and aged Balsamic from Modena and enjoy.

Due to its high water content this bread keeps fairly well for a day or two. Freeze if you’re going to keep longer than that.