Ingredients
2 cups all-purpose flour (I used Freely Vegan)
1 teaspoon kosher sat
1 teaspoon instant yeast
1 cup lukewarm water
4 tablespoon olive oil (divided)
flaky sea salt
1-2 teaspoon whole rosemary leaves
Whisk together flour, salt, and yeast. Then add water, use spatula to stir together. Slick the dough with olive oil, then cover with a reusable bowl cloth cover (if not plastic wrap) Put in fridge for 12 – 18 hours
Important Note: make sure dough is really slicked good with olive oil so it doesn’t dry out in the fridge.
Remove from fridge and remove cover. Deflate the dough and transfer to a prepared 8-9 inch pan ( I used 9 inch pyrex pie plate) If you are using glass grease the dish with butter (I used Earth Balance Vegan Buttery Sticks) then pour a tablespoon of olive oil in center of dish. Put dough on oil and coat cover with cloth for 2-4 hours for second proofing (It all depends on your environment warmer takes less proofing time then colder environments) When the dough doubles drizzle more olive oil and dimple the dough with fingertips, sprinkle with sea salt flakes and rosemary place in 425F oven for 25 minutes.
Important Note: have oven preheated because if you let it sit it will lose it’s dipples.
Remove from pan and cool on a rack.
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