Photography by Ben Lochard
In The Kitchen With… January/February 2022
1 1⁄3 cups warm water (about 110°F)
2 teaspoons sugar
1 .25-ounce package active dry yeast
3½ cups all-purpose flour
¼ cup extra virgin olive oil, plus more for the top of the dough
2 teaspoons flaky sea salt, plus extra for sprinkling
Thinly sliced tomatoes for topping (optional)
Fresh basil for topping (optional)
- Combine warm water and sugar in a stand mixer fitted with the dough attachment; stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit 5 to 10 minutes until the yeast is foamy.
- Set the mixer to low speed and gradually add flour, olive oil, and salt. Increase speed to medium-low and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add an extra ¼ cup flour while it is mixing.)
- Remove dough and form into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or nonstick cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm spot, giving the dough time to rise, about 50 minutes or until it has nearly doubled in size.
- Turn the dough onto a floured surface and roll it into a large circle or rectangle until the dough is about ½ inch thick. Cover the dough again with the damp towel and let the dough continue to rise for another 20 minutes.
- Preheat oven to 400°F. Press dough into a 9-inch baking dish. Use your fingers to poke dents over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough; sprinkle evenly with sea salt and black pepper.
- If adding topping(s), include them on top of the dough before baking. Bake 20 minutes or until dough is cooked through.
- Remove from oven. If desired, drizzle with a little more olive oil. Slice and serve warm. Makes 1 loaf.
Recipe courtesy Sophia & Jesse Macro