Poolish
1 Tbl sourdough starter
83 grams bread flour
83 grams water
Dough
437 grams bread flour
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 teaspoon instant yeast
327 grams warm water
2 tablespoons (26 grams) olive oil
Topping
2 Tbl olive oil
1/4 cup grated parmigiano reggiano cheese
1 tablespoon rosemary
The night before, prepare the poolish by mixing together the sourdough starter, flour, and water. Cover and set aside overnight.
In the morning, add bread flour, salt, and sugar to the stand mixer bowl. Stir together. Add yeast, warm water, and olive oil to the poolish and stir gently to combine. Add to flour mixture and stir until no dry flour remains. Place bowl on stand mixer with the dough hook and knead 3 minutes. Cover with plastic wrap.
Set a 15 minute timer and a 1 hour timer. Every 15 minutes, for the entire hour, perform a bowl fold with a wet hand or wet dough scraper (total of 4 bowl folds). After the 4th fold, cover and let rise 1 hour.
Spray a metal 9 by 13 baking pan with cooking spray and drizzle with 1 tablespoon olive oil. Turn the dough out into the pan and stretch to mostly fill the bottom. Cover and let rise 1 hour.
Near the end of the 1 hour rising time, heat the oven to 475 F. Once oven is heated, coat your fingers with a bit of olive oil and press your fingers into the dough all the way down to the bottom of the pan, all over the dough. Drizzle the remaining tablespoon olive oil over the top and sprinkle evenly with the parmigiano and rosemary.
Bake at 475 for 15 minutes. Turn out onto a wire rack to cool at least 20 minutes before slicing and serving.
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