| By Grams 600g Bread Flour 420g Water 30g Sugar 30g EVOO 12g Kosher Salt 8g Instant Yeast 2g Basil 2g Oregano 2g Thyme |
By Volume 4.25 Cups Bread Flour 1.75 Cups Water 2 Tbsp Sugar 2 Tbsp EVOO 2 Tsp Kosher Salt 2.5 Tsp Instant Yeast 1 Tbsp Basil 1 Tbsp Oregano 1 Tbsp Thyme |
Ratio 100% Bread Flour 70% Water 5% Sugar 5% EVOO 2% Salt 1.3% Instant Yeast .3% Basil .3% Oregano .3% Thyme |
You’ll also need somewhere between a 1/4 cup and 1/2 cup extra Extra Virgin Olive Oil (EVOO) and some Course Sea Salt!
This is not for a bread machine but I used my Kitchenaid Mixer and a normal oven. This formula fills a half size sheet pan fairly well as you can see below (18in x 13in). So if you have a 13in x 9in pan all you have to do is cut this formula in half!
I just throw all the ingredients in the mixing bowl of my mixer and let it knead for about 10-15 minutes. After all the ingredients have kind of come together I bump the speed up on my mixer to 4, I know the manual says not to go above 2 to knead dough but it doesn’t seem to knead it well if I don’t bump the speed up. That said, do this at your own risk as it could damage the mixer!
Next up is just waiting! I put the dough in a large plastic container that is covered somehow, 6 quarts or larger I believe, oil it up and then let the dough rise in a warmer place. Personally I turn the oven on for about 20 seconds and then turn it off and also leave the light on inside the oven to help keep the oven warm. I will let it rise until about doubled in size, depending on how warm it is in the oven it could be 45 minutes or an hour and 15 minutes, potentially shorter or longer.
After it has about doubled in size I take it out of my container and plop it onto my baking sheet. I flatten it out over the whole sheet pan and then cover it again and let it rise until around doubled in size.
I preheat the oven to around 375 F and get the bread ready to bake. I deflate it by poking my fingers straight down into the dough to produce little pockets in it. Then I’ll take the EVOO, that 1/4 to 1/2 cup and dump it all over top. I bake it for 20 minutes or so, the time can vary a lot and all you can do is keep a close eye on it until you get a good idea how your oven will bake it. After it comes out of the oven I will wait about 20-30 seconds and then sprinkle the Course Sea Salt on top! Then just let it cool off and enjoy 🙂
