- 1/2 cup extra-virgin olive oil, plus more for finishing the dough
- 1 cup warm water
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 tsp honey
- 2 1/2 cups (315 grams) Tipo 00 flour
- 1/2 tsp sea salt
- Flaky salt for garnish
- In a large bowl, combine the warm water, yeast, and honey. Stir a few times and let sit for 5 minutes.
Add 1 cup flour and a 1/4 cup olive oil to the bowl with yeast and honey. Stir until the flour has moistened and let sit for another 5 minutes.
Stir in the remaining 1 1/2 cups flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
Transfer the dough to a large oiled bowl and cover with a warm, damp towel. Let rise for 1 hour in a warm area of your kitchen until about doubled in size.
After 1 hour, heat the oven to 450 degrees. Grease a 9×13 inch rimmed baking sheet with olive oil.
Transfer the dough to the baking sheet and press it down into the pan. Drizzle the remaining olive oil over the top of the dough and use your hands to distribute evenly. Sprinkle with flaky salt and let the dough rise for 20 minutes until it puffs slightly.
Bake until golden brown, 15 to 20 minutes. Cool baked flatbread on a wire rack, slice and enjoy!