×1
This is formatted for a 9 x 13 pan.
25 min
Cook Time
For sourdough: - 120 g active starter - reduce yeast to 1 tsp only - mix starter into warm water and dissolved honey, then add yeast, then dry ingredients - finish with oil, as indicated in original recipe - do first stretch and fold IMMEDIATELY after dough is mixed (wet hands) - wait 15 minutes, do another round of stretch and folds before covering and putting in the fridge
In a bowl mix dry ingredients. Separately, mix the water with a drizzle of honey (until dissolved), then mix with dry ingredients until fully combined. Fold in oil. The dough will be very sticky and shaggy.
Rest the dough 20 minutes.
After 20-30 minutes, do 2–3 stretch-and-folds: grab one side, stretch up and fold over; rotate the bowl and repeat 3–4 times. The dough will become smoother.
Cover and refrigerate overnight or up to 2 days.
Take the dough out ~3-4 hours before baking. Let it 'wake up' and puff slightly in the bowl (still covered) — about an hour, before transferring to pan.
Generously oil a 9x13 pan. Recommend: spray with cooking spray THEN drizzle with a bit of olive oil, as well (~2 tablespoons).
Gently transfer the dough into the pan.
Lightly stretch the dough partway to the edges of the pan. If it resists, stop and wait 20–30 minutes, then continue.
Continue to do this every 30 or so minutes as it rises (takes time). Let rise at room temperature until very puffy, jiggly like gelatin, and full of bubbles — this can take 2–5 hours depending on your kitchen.
Drizzle olive oil, generously, on top of the dough.
Use oiled fingers to gently dimple deeply.
Add toppings as desired such as flaky salt, garlic, or herbs. Roasted garlic is a good one!
Let rest 20–30 minutes, while you preheat the oven.
Bake at 450°F (230°C).
Bake 20–25 minutes until golden brown.
Best to wait 45-60 minutes before slicing in!