📝 About This Recipe
Transport your kitchen to the rolling hills of Liguria with this quintessentially airy and crisp Italian flatbread. This dairy-free masterpiece features a high-hydration dough that creates a beautiful honeycomb interior and a signature 'dimpled' crust bathed in premium olive oil. The marriage of aromatic fresh rosemary and crunchy crystals of sea salt makes it an irresistible centerpiece for any meal or a perfect snack on its own.
🥗 Ingredients
The Dough Base
- 500 grams Bread Flour (high-protein flour ensures a better chew)
- 400 ml Warm Water (approximately 105°F to 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 2 teaspoons Granulated Sugar (to feed the yeast and aid browning)
- 2 teaspoons Fine Sea Salt (for the internal seasoning)
- 2 tablespoons Extra Virgin Olive Oil (high quality for the dough)
The Topping and Brine
- 1/3 cup Extra Virgin Olive Oil (divided use for pan and drizzling)
- 3-4 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 1 tablespoon Maldon Flaky Sea Salt (for that essential crunch)
- 2 tablespoons Warm Water (for the salty brine 'salamoia')
- 1/2 teaspoon Garlic Powder (optional, for a subtle savory depth)
👨🍳 Instructions
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1
In a large glass bowl or the bowl of a stand mixer, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the 2 tablespoons of olive oil and the fine sea salt to the yeast mixture. Stir briefly to combine.
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3
Gradually add the bread flour. If using a stand mixer, use the dough hook on low speed. If by hand, use a sturdy wooden spoon. The dough will be very sticky and shaggy—this high hydration is the secret to a light texture.
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4
Knead the dough for about 5-7 minutes in the mixer or 10 minutes by hand on a lightly floured surface until it becomes smooth and elastic, though it will remain tacky to the touch.
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5
Coat a clean bowl with a drizzle of olive oil, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
Prepare a 9x13 inch metal baking pan by pouring 2-3 tablespoons of olive oil into the bottom, ensuring the sides are well-coated to prevent sticking.
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7
Gently transfer the risen dough into the prepared pan. Do not force it to the corners yet; simply flip it once to coat in the oil, cover, and let it rest for another 20 minutes to relax the gluten.
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8
After resting, gently stretch the dough with your fingertips to fill the corners of the pan. If it shrinks back, let it rest for 10 more minutes and try again.
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9
Cover the pan again and let the dough undergo its second rise (proofing) for 45 minutes until it looks puffy and jiggly.
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10
Preheat your oven to 425°F (220°C). While the oven heats, create the 'salamoia' by whisking 2 tablespoons of warm water with 1 tablespoon of olive oil and a pinch of salt.
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11
The Fun Part: Grease your fingers with oil and press them deeply into the dough to create deep craters (dimples) all over the surface, touching the bottom of the pan.
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12
Drizzle the remaining olive oil and the brine over the top, ensuring the liquid pools in the dimples. Sprinkle generously with the chopped rosemary and flaky sea salt.
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13
Bake for 20-25 minutes on the middle rack until the top is a deep golden brown and the edges are crisp and pulling away from the pan.
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14
Remove from the oven and immediately brush with one last touch of olive oil. Let it cool in the pan for 5 minutes before transferring to a wire rack to keep the bottom crust crisp.
💡 Chef's Tips
Use a metal baking pan rather than glass for a superior, crispy bottom crust. Don't be afraid of the oil; the dough 'fries' slightly in the pan, which creates the iconic texture. Always use fresh rosemary; dried rosemary can become woody and overly sharp when baked. If your kitchen is cold, let the dough rise inside an oven that is turned off with the light turned on. For the best flavor, allow the dough to undergo a cold ferment in the fridge overnight for the first rise.
🍽️ Serving Suggestions
Serve warm alongside a bowl of high-quality balsamic vinegar and extra virgin olive oil for dipping. Pairs beautifully with a chilled glass of Vermentino or a crisp Italian Pinot Grigio. Use thick slices to make the ultimate dairy-free sandwich filled with roasted peppers and arugula. Serve as an accompaniment to a hearty vegetable minestrone or a dairy-free pasta aglio e olio. Top with a few thin slices of lemon before baking for a bright, citrusy twist.