Tin Italian Bread (Print Version)
# Ingredients:
→ Dough Mix
01 -
700g bread flour
02 -
680g warm water (about 34°C/100°F)
03 -
7g dry yeast
04 -
12g fine sea salt
05 -
1 teaspoon honey (skip if you want)
→ Oil & Garnishes
06 -
60g extra virgin olive oil
07 -
2 sprigs rosemary, finely chopped
08 -
40g black olives, cut up (skip if you want)
09 -
Flaky sea salt for topping
# Instructions:
01 -
Combine warm water with yeast and honey in a bowl. Wait 5 minutes till it gets bubbly.
02 -
Combine flour and salt in a big bowl. Pour in the bubbly yeast mix and stir until you get a sticky, wet mixture. Let it sit covered for 10 minutes.
03 -
With wet hands, grab and fold the dough four times, rotating the bowl each time. Let it rest covered for 10 minutes between each fold.
04 -
Move dough to a bowl brushed with olive oil, cover it well, and stick it in the fridge for anywhere from 18 hours to 3 days.
05 -
Cut dough in half. Put each piece into an oiled loaf pan, gently pulling it to fit. Cover and let them puff up for 2 hours somewhere warm.
06 -
Heat your oven to 390°F (200°C). Make finger dents in the dough, add your toppings and oil, then bake about 30 minutes till it turns golden.
07 -
Let it cool a bit in the pan, then put it on a wire rack for 30 minutes before slicing.
# Notes:
01 -
You'll get two loaves
02 -
Leaving it in the fridge longer (up to 3 days) makes it taste better
03 -
This is super wet dough at 95% hydration