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original recipe found here


4 cups all-purpose flour

2 teaspoons kosher salt

1 packet teaspoons instant yeast

2 cups warm water

1 teaspoon soft butter for greasing pan

4 tablespoons olive oil divided

Italian seasoning or finely chopped fresh herbs

Maldon sea salt


prepare the dough:

In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a Whisk, mix until all of the flour is well incorporated (there should be no small pockets of flour. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.

Lightly butter two 9-inch cake pans. Line pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan. Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball.

Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours (it may take as long as 3 hours, depending on the warmth of your kitchen). The dough should cover most of the pan.


Preheat the oven to 450˚F with a rack positioned in the center of the oven.

Drizzle another tablespoon of oil over each round of dough. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.

Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt.

Transfer the pans to the oven and immediately reduce the temperature to 425˚F. Bake for 22 to 28 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. With a metal spatula remove bread rounds from the pans and transfer to a cooling rack.

Serve warm or allow to cool completely then store in a zippered bag.


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