Ingredients
Equipment
Method
- In a small bowl or measuring cup, combine the warm water, active dry yeast, and sugar. Let it sit for about 5-10 minutes until it’s frothy
- In a separate large bowl, mix the 00 flour and Sicilian Sea salt. Make a well in the center
- Pour the yeast mixture into the well of the dry ingredients. Stir with a wooden spoon until a sticky dough forms
- Transfer the dough to a floured surface. Sprinkle some flour on top and knead the dough for about 3-5 minutes, adding flour as needed until it reaches a smooth, slightly tacky consistency
- Lightly coat a bowl with 1 tsp of olive oil. Place the dough ball in the bowl, turning it to coat with oil. Cover it with plastic wrap or a kitchen towel, and let it rise in a warm spot for 35-45 minutes, or until doubled in size
- Preheat your oven to 350°F (175°C). Lightly grease a baking sheet with 1 tbsp of olive oil
- Once risen, gently remove the dough from the bowl and shape it as desired. Place it on the greased baking sheet
- Brush the top with remaining olive oil, cover with plastic wrap, and let it rise for another 45 minutes to 1 hour until doubled again
- Bake the bread in the preheated oven for 45 minutes to 1 hour, or until golden brown. The internal temperature should reach about 190°F (88°C)
- Remove from the oven and let it cool on a wire rack for 10 minutes before slicing
Notes
- If your dough feels too sticky, sprinkle a little more flour while kneading.
- For extra flavor, consider adding herbs or garlic to the dough!