Same-day dough for 15x9 pan lightly infused with garlic and olive oil in the dough.
By mansi
Servings
4
3.25 cup Bread flour
1.25 cup Warm water
2.25 tsp Instant yeast
1.75 tsp Fine sea salt
1 tsp Granulated sugar
3 tbsp Extra-virgin olive oil
1 clove Garlic clove
2 tbsp Extra-virgin olive oil (for pan)
Calories
555 kcal
Protein
17g
Carbs
79g
Fat
18g
Fiber
3g
Sugar
6g
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Garlic Oil Infusion
1. Lightly crush the garlic clove with the side of a knife and place it in a small bowl with the extra-virgin olive oil for the dough, then set aside to infuse while you prepare the remaining ingredients.
2. In a large mixing bowl combine the warm water, instant yeast and granulated sugar, stirring briefly to dissolve, then let it stand for a couple of minutes until the mixture looks slightly cloudy.
3. Add the bread flour and fine sea salt to the bowl and pour in the infused olive oil while holding back the garlic clove, then mix with a spoon or hand until a shaggy dough forms with no dry patches of flour.
3.2 cup Bread flour,
1.8 tsp Fine sea salt
4. Turn the dough onto a lightly oiled surface and knead until it becomes smooth and elastic, then shape it into a tight ball and place it back into the bowl, covering the bowl with plastic wrap or a damp towel.
First Rise
5. Let the covered dough rise at warm room temperature until noticeably puffy and roughly doubled in volume, placing it somewhere draft-free.
Pan Preparation
6. Pour the extra-virgin olive oil for the pan into the center of the 15 x 9 inch tray, tilting to coat the bottom and corners generously so the dough will fry slightly as it bakes.
2 tbsp Extra-virgin olive oil (for pan)
Pan Stretch and Second Rise
7. Gently deflate the risen dough and transfer it to the oiled tray, turning it once to coat in oil, then press it outward with your fingertips toward the edges without tearing, stopping when it springs back.
8. Cover the tray loosely and let the dough rest until relaxed and more airy, then uncover and press it again with your fingertips to fill the corners and create dimples across the surface, leaving it to rise once more until billowy before topping and baking.
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By mansi