Ingredients:

  • 500 g Strong Bread Flour (4 cups)
  • 15 g Fine Sea Salt (1 Tbsp)
  • 7 g Instant Dry Yeast (2 ¼ tsp)
  • 420 ml Warm Water (1 ¾ cups, 105°F/40°C)
  • 60 ml Extra Virgin Olive Oil (EVOO) (¼ cup) (for the dough and pan)
  • 85 g Unsalted Butter (6 Tbsp), softened or melted gently
  • 30 ml Extra Virgin Olive Oil (EVOO) (2 Tbsp) (for the infusion)
  • 8 cloves Fresh Garlic (40 g), finely minced or grated
  • 3 Tbsp Fresh Rosemary (15 g), finely chopped
  • 1 Tbsp Fresh Thyme Leaves (5 g), off the stem
  • ½ tsp Black Pepper, freshly ground
  • 1 tsp Flaky Sea Salt (5 g), for finishing

Instructions:

  1. In a large bowl, whisk the instant yeast into the warm water (105°F/40°C). Allow to sit for 5 minutes until frothy.
  2. In a separate bowl, combine the flour and sea salt. Add this flour mixture and the ¼ cup (60ml) of EVOO to the yeast mixture. Mix on low speed with a dough hook for 8-10 minutes, or knead by hand for 10-12 minutes, until the dough is smooth, elastic, and extremely soft and sticky.
  3. Lightly oil a clean bowl. Place the dough in the bowl, turn it once to coat, and cover tightly with plastic wrap. Allow the dough to rest in a warm, draught-free place for 90 minutes, or until it has more than doubled in size.
  4. In a small saucepan, melt the butter and 2 Tbsp (30ml) EVOO over very low heat. Add the minced garlic, rosemary, and thyme. Cook gently for 5–7 minutes, just until the garlic is fragrant and slightly softened, but do not allow the garlic to brown or burn. Remove from heat and stir in pepper. Set aside to cool slightly.
  5. Drizzle a generous amount of olive oil (about 2 Tbsp) into the prepared 9x13 inch pan, ensuring the sides are coated. Gently turn the dough out into the pan (do not punch it down). Use your fingertips to gently press and stretch the dough roughly halfway to the corners of the pan. Cover and let rest for 15 minutes to relax the gluten.
  6. Stretch the dough fully to the corners of the pan. Cover and allow to proof for another 60 minutes. The dough should look visibly puffed and airy.
  7. Preheat your oven to 425°F (220°C). Use oiled fingers to deeply dimple the dough, pushing down right to the bottom of the pan to create pockets. Pour the reserved garlic and herb butter mixture evenly over the dimpled surface.
  8. Bake for 25–30 minutes, rotating halfway through, until the crust is deep golden brown and the underside sounds hollow when tapped. Immediately transfer the bread from the pan to a wire rack to cool slightly. Drizzle with a touch more EVOO if desired, and sprinkle liberally with the flaky sea salt before serving warm.