Bread Recipe

Activate yeast and mix

In a large bowl, combine the warm water and sugar or honey. Sprinkle the instant yeast over the water, stir gently, and let sit 3–5 minutes until it becomes foamy. (If using very fresh instant yeast, foam may be minimal—proceed if it smells yeasty.)

Combine dry ingredients

In a separate large mixing bowl, whisk together the flour and fine sea salt until evenly distributed.

Form dough

Make a well in the flour and pour in the foamy yeast mixture and 2 tablespoons extra virgin olive oil. Using a wooden spoon or your hand, mix until a shaggy dough forms and most of the flour is hydrated.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead in a stand mixer with a dough hook on medium speed for 6–7 minutes. Add up to 2 tablespoons additional flour only if the dough is excessively sticky.

First rise

Lightly oil a clean bowl with a teaspoon of olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot for 60–75 minutes, or until doubled in size.

Shape

Gently deflate the dough and turn it onto a lightly floured surface. For a pizza bianca-style flat loaf: press and stretch the dough into a rough rectangle about 10x14 inches and 1/2 inch thick. For a round loaf: shape into a tight ball and place on a parchment-lined baking sheet.

Second rest

Cover the shaped dough loosely with oiled plastic wrap or a damp towel and let rest for 20–30 minutes while you preheat the oven.

Prepare oven

Preheat the oven to 475°F (245°C). If you have a baking stone, place it on the middle rack while preheating. Place an empty small oven-safe dish or tray on the bottom rack (for optional steam).

Top and dimple (pizza bianca method)

If making pizza bianca: use your fingertips to gently dimple the surface of the stretched dough so small pockets form. Brush the surface generously with 1–2 tablespoons of the extra virgin olive oil reserved for serving. Scatter chopped fresh rosemary or thyme if using, and lightly sprinkle coarse sea salt.

Brush and score (round loaf method)

If making a round loaf: brush the top with olive oil and score a shallow cross or petal pattern with a sharp knife to control expansion, then sprinkle with coarse salt and herbs if desired.

Create steam (optional)

For a crisper crust, pour 1 cup of hot water into the preheated small tray on the bottom rack just before placing the bread in the oven to create steam. Be careful of steam when opening the oven.

Bake

Place the dough on the preheated stone or directly on the baking sheet and bake at 475°F (245°C). Bake pizza bianca-style thin loaves for 12–16 minutes until golden brown and crisp at the edges. Bake a round loaf for 25–30 minutes until deep golden and the internal temperature reaches 200–205°F (93–96°C).

Cool and finish

Remove bread from the oven and transfer to a wire rack. Immediately brush the hot bread with a little more olive oil (about 1 tablespoon) for shine and softer crumb. Let cool 10–15 minutes before slicing so the interior sets.

Serve with oil and balsamic

Pour the remaining extra virgin olive oil (about 3 tablespoons) into a small shallow bowl. Add the balsamic vinegar and whisk or swirl to combine. Season with flaky sea salt and a pinch of freshly ground black pepper to taste. Optionally rub the serving garlic clove lightly over warm bread pieces for a gentle garlic note before dipping into the oil-balsamic mixture.