- 850-900 gr of all-purpose flour
- 2 sachets of dry yeast
- 1 tsp of Himalayan salt
- 1/4 tsp of sugar
- 550 ml of warm water
- 3/4 cup of olive oil
- To activate yeast, dissolve in a bowl, sprinkle with the sugar and pour into one cup of the warm water. Stir to dissolve. Cover with plastic wrap and set aside for 10 minutes to activate. When you’ll see foam on the surface you know it’s ready.
- Sift the flour into a large bowl, add the salt and stir.
- Make a hole in the middle and add the activated yeast.
- Add the rest of the water and the olive oil into the hole. Knead until you get a smooth dough, taking the flour little by little into the water and making circular movements. You may need to add water or flour, depending on flour and season. You have to get a non-sticky dough.
- Use a large cast iron, ceramic, Pyrex, stainless steel or enamel pot with a lid which can withstand 475F (250 C) degrees. Make sure there aren’t any plastic parts, handles etc.
- Line up with paper parchment and place in the bread dough. Cover with the lid.
- Preheat oven at 120F (50 C) degrees and put the pot into the oven for exactly one hour.
- Then turn up the heat at 475F (250C) degrees. Bake for about 50 minutes.
- Remove carefully and let cool on a rack to remain crusty till the last bite!!