Ingredients
¼ozactive dry yeast,(1 packet)
1pinchsugar
3½cupsbread flour,plus more for dusting
2tspkosher salt,divided
1½warm water
2tbspextra-virgin olive oil,plus more for brushing the pan
2tbspbutter,melted
Preparation
Add the yeast, sugar, and 1 ½ cups of warm water (110 degrees) in a bowl.
Let it sit for 5 minutes then add in the 3½ cups of flour and 1½ teaspoons of kosher salt.
Mix well, then add in the olive oil, and mix until combined and smooth.
Cover the bowl with plastic wrap and a kitchen towel on top.
Let sit in a warm place for 1½ hours.
Put the ball of dough in a stand mixer with a dough hook.
Turn onto medium speed and let it go for 5 minutes.
Add more flour if it is too sticky to handle.
Add the dough back to the bowl, cover again, and let rise for 1½ hours.
Take the dough out of the bowl and put it on a floured surface.
Brush olive oil on the bottom of a baking sheet and leave upside down (greased side up).
Knead the dough until smooth and elastic, dusting with more flour if needed.
Cut the dough in half.
Roll out both halves into 12×3-inch rectangles, about ½ inch thick.
Put the dough rectangles onto the baking sheet. Let rest for 2½ hours. The top of the dough should be dry and crusty.
Preheat the oven to 475 degrees F.
Put the greased baking sheet in the oven for 15 minutes.
Poke the tops of the dough with fingers, making indentations, and pull slightly to create the top crackled effect.
Brush the tops of the dough with melted butter and sprinkle with the remaining ½ teaspoon of kosher salt.
Bake on the bottom rack for 7 minutes, then move to the middle rack and bake for an additional 5 minutes.
Remove from the oven and brush with more melted butter.
