A rustic Italian flatbread with a chewy crumb, infused with fruity olive oil, studded with plump Kalamata olives, ribbons of sun-dried tomato, and fragrant rosemary.
Ingredients • 2 cups (250 g) bread flour • 1 cup (125 g) all-purpose flour • 1 ¾ tsp instant yeast • 1 ½ tsp fine salt • 1 ¼ cups (300 ml) warm water • 3 Tbsp extra-virgin olive oil, plus more for drizzling • ⅓ cup julienned sun-dried tomatoes (oil-packed, drained) • ⅓ cup pitted Kalamata olives • 1 Tbsp fresh rosemary needles
Method Stir flours, yeast, and salt in a bowl. Pour in warm water and 2 Tbsp olive oil; mix with a spoon until a shaggy dough forms. Cover and rest 5 minutes, then stretch-and-fold the dough in the bowl four times to build gluten. Repeat the brief rest and fold twice more. Coat dough lightly with olive oil, cover, and refrigerate 12–18 hours. Next day, oil a 9 × 13 in (23 × 33 cm) pan. Tip dough in, stretch gently to the corners, dimple with oiled fingertips, and press sun-dried tomatoes, olives, and rosemary into the top. Drizzle 1 Tbsp olive oil over everything; rest 45 minutes while the oven heats to 450 °F / 230 °C. Bake 22–25 minutes until puffed and deep golden. Cool 10 minutes, slice into squares, and serve warm.
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