Ingredients
Method
- In a large bowl, combine lukewarm water, dried yeast, and honey. Let sit 5 minutes until frothy. Gradually add flour and salt, mixing until sticky dough forms. Knead on a floured surface for 10 minutes until smooth and elastic. Place in oiled bowl, cover, and let rise 1–2 hours until doubled.
- Preheat oven to 220°C (428°F). Punch down dough and transfer to greased baking sheet. Spread dough with fingers, creating dimples. Cover loosely with plastic wrap and let rise 30 minutes.
- Mix water, olive oil, and coarse salt until salt dissolves.
- Pour brine evenly over dough, filling dimples. Add optional toppings like rosemary or onions if desired.
- Bake 20–25 minutes until golden brown and crisp. Cool slightly before slicing.
Notes
Serve warm for best flavor and texture. Pairs beautifully with white wine or sparkling water. Great as a standalone snack, appetizer, or sandwich base. Dip in olive oil or balsamic vinegar to enhance taste. Store leftovers in an airtight container to maintain freshness. Try topping with fresh herbs or a sweet spread like fig jam for variety.