- 3 cups all purpose flour
- 1/4 teaspoon yeast, active dry or instant (1 gm) or use 1/8 teaspoon yeast and mother from previous bake – see how to make
- 1 teaspoon salt (6 gms)
- 1 1/2 cups water not boiling (354 mL)
- (about 2 Tablespoons extra flour for shaping)
- Rectangular pan or casserole dish
- Parchment Paper
- Olive oil and herbs of your preference (ie. Herbs Provence, Italian Seasoning or Rosemary)
- Put all of the ingredients except for the Extra flour into a bowl
- Mix all together til well blended
- Put plastic wrap over top and put in a non drafty place for 8-12 hours
- After 8-12 hours the dough mixture should have risen and appears bubbly
- Remove plastic wrap and with a spatula gently fold the dough over itself a few times.
- Line a rectangular pan or casserole dish with parchment paper
- Turn out dough onto parchment paper and gently spread out with fingers to edges
- Cover with a dry towel and let rise 35 minutes to 1 1/2 depending on how dense you wish the bread. The longer it rises the more airy it will be.
- Preheat your oven to 425 degrees F. (I use 400, others use 450 depending on your oven)
- Prepare olive oil mixture (olive oil and herbs, I use Herbs Provence but you can use Rosemary or Italian Seasoning)
- After dough has risen a second time, now is the time to create “dimples” in the dough by dipping your finger in some olive oil and press them all over the dough to create “dimples”.
- Brush the olive oil mixture over top of dough and sprinkle with some Kosher salt is you like.
- Bake for 30 minutes uncovered or until golden brown and internal temperature reaches 190 degrees F.
- Remove bread to cool for at least 15 minutes.