Ingredients

• 500 gram bread flour
• 375 milliliter water
• 10 gram salt
• 5 gram instant yeast
• 15 milliliter olive oil

Steps

1. In a large bowl, combine 500g bread flour, 10g salt, and 5g instant yeast. Mix dry ingredients together until evenly distributed.
2. Add 375ml water to the dry ingredients and mix with a wooden spoon or your hands until a shaggy, wet dough forms. The dough will be sticky and loose.
3. Cover the bowl with plastic wrap and let the dough rest at room temperature for 10-15 minutes to allow gluten to develop.
4. Knead the dough by folding it over itself repeatedly for 8-10 minutes using wet hands. The dough should become smoother and more elastic, though still sticky.
5. Drizzle 15ml olive oil over the dough and gently fold it in until fully incorporated.
6. Cover the bowl and let the dough rise at room temperature for 2-3 hours, or until doubled in volume. The dough should be very bubbly and soft.
7. Turn the dough out onto a floured work surface and gently divide into 4 equal portions without deflating the dough. Shape each portion into a rough rectangle or oval.
8. Place shaped rolls on a parchment-lined baking sheet, spacing them several inches apart. Cover loosely with plastic wrap.
9. Allow rolls to proof at room temperature for 45-60 minutes until increased in volume and slightly puffy.
10. Preheat your oven to 450°F (230°C). Place a baking stone or cast iron skillet inside to heat.
11. Carefully transfer the parchment paper with rolls onto the preheated baking stone or spray the rolls lightly with water for a crispy crust.
12. Bake for 20-25 minutes until the rolls are golden brown with a crispy exterior. The crust should sound hollow when tapped.
13. Transfer baked rolls to a wire rack and cool for at least 10 minutes before serving.

Nutrition