At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Makes 12 slices
• Prep time: About 2 hours 45 minutes, mostly rising
• Cook time: 25–30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Makes 12 slices.

• Calories: 210 kcal
• Protein: 5 g
• Carbohydrates: 25 g
• Fat: 10 g
• Sodium: 385 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Dough

Have these measured and ready before you begin.

• about 3 1/3 U.S. cups (800 ml by volume) all-purpose flour
• about 1 2/3 U.S. cups (400 ml) lukewarm water
• 2 teaspoons fine salt
• 2 teaspoons (10 ml) instant yeast
• 1/2 cup (120 ml) extra-virgin olive oil, divided

Directions

1. Mix the flour, water, salt, and yeast until no dry flour remains, then knead by pressing and stretching the dough until it begins to come together.

2. Pour a generous portion of the olive oil into a bowl, place the dough in it, cover, and rest for 45 minutes.

3. Turn the dough onto the counter, fold each of its four sides toward the opposite edge, return it to the oiled bowl, and rest for another 45 minutes.

4. Repeat the fold, transfer to a well-oiled 9-by-13-inch pan, stretch gently, and proof for 30–45 minutes until bubbly and relaxed.

5. Heat the oven to 450°F (230°C), drizzle the dough with the remaining oil, and press deep dimples all over.

6. Bake for 25–30 minutes, until deeply golden and at least 200°F (93°C) inside; cool on a rack before slicing.

Sources

1. USDA FoodData Central — April 2026 data release