1 ts Active dry yeast
1/2 c Warm water, 105-110 degrees
3/4 c Unbleach all purpose flour
Dough:
1 ts Active dry yeast
1 c Warm water
3 tb Extra virgin olive oil
3 1/4 c Unbleached all-purpose flour
2 ts Sea salt
Topping:
2 tb Extra virgin olive oil
1 -1 1/4 t coarse sea salt
For the sponge: Sprinkle yeast over warm water in a large mixing bowl.
Whisk it in and let stand until creamy, about 10 minutes. Stir in flour.
Cover tightly with plastic wrap and let stand until bubbly and doubled in
volume, about 45 minutes. For the dough, sprinkle yeast over warm water.
Let stand until creamy, about 5-10 minutes. With a wooden spoon, stir the
yeast mixture and the olive oil into the sponge and mix well. Stir in 1 c
of the flour and the salT Stir in enough remaining flour to produce a soft
dough. Knead on a lightly floured board until soft and smooth, about 6-8
minutes. Place dough in a lighly oiled bowl, cover with plastic wrap and
let rise until doubled 1 to 1 14/ hrs or overnight in the fridge. Divide
dough in half and press into two lightly oiled 9" round cake pans. If dough
shrinks from the sides, let rest a few minutes then stretch it again. Cover
with a towel and let rise in a warm place for 45 minutes or until dough is
full of air bubbles. Just before baking, press your fingertips deep into
the dough all over the surface to dimple the loaf. Drizzle with olive oil
and sprinkle with sea salT Bake at 425 deg. for 20-25 minutes until top is
golden. Remove from pan and cool on a wire rack.
