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Try SavoraRosemary & Sea Salt Pan de Aceite
A flavorful Mediterranean flatbread, rich with Spanish olive oil, rosemary, and sea salt. Achieving an ultra-hydrated dough results in an airy, flavorful crumb.
Ingredients
- Bread Flour500 g
- Water400 ml
- Active Dry Yeast7 g
- Spanish Extra Virgin Olive Oil60 ml
- Fresh Rosemary2 tbsp
- Sea Salt10 g
- Honey1 tsp
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Learn MoreMethod
In a large bowl, dissolve yeast and honey in warm water. Let stand for 5 minutes until foamy.
Add flour and salt to the yeast mixture. Mix until a shaggy dough forms.
Gradually add olive oil while mixing. Knead the dough for 8-10 minutes until smooth and elastic. The dough will be very wet and sticky.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size.
Gently deflate the dough and turn it out onto a lightly floured surface.
Gently stretch the dough into a large rectangle, about 1/2 inch thick. Be careful not to tear the dough.
Transfer the dough to a baking sheet lined with parchment paper.
Dimple the surface of the dough with your fingertips. Drizzle generously with olive oil and sprinkle with chopped rosemary and sea salt.
Let the dough rest for 30 minutes.
Preheat oven to 450°F (232°C).
Bake for 20-25 minutes, or until golden brown and cooked through.
Let cool slightly before slicing and serving.
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