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Ingredients:
4 cups all purpose flour
2 tsp kosher salt
2 tsp instant yeast
2 cups lukewarm water
butter for greasing
4+ tbsp olive oil, divided
flaky salt
2-3 tbsp fresh Rosemary
Instructions:
In a large bowl, whisk together the flour, salt and yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the entire surface with olive oil, cover with plastic wrap, and place in the fridge for 12 hours (or as long as 3 days).
Grease a 9 x 13-inch pan with butter. Pour 2 tbsp oil in the pan.
Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it woards the middle. Rotate the bowl in quarter turns as you deflate, shaping the mass into a rough ball.
Place the dough onto the prepared pan and roll the dough ball in oil to coat it all over. Let the dough rest for 3-4 hours.
Preheat the oven to 425 degrees. Sprinkle rosemary over the dough, pour 2 tbsp of olive oil over it, and use fingers to press straight down, creating deep dimples.
Bake for 25-30 minutes, until underside is golden and crisp. Cool for 10 mn.
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