In a large bowl, combine warm water and yeast. Allow to bloom for 5 minutes. Add flour, salt, and fresh herbs, and combine until dough comes together. Transfer dough to a floured board and knead for 5 minutes, by hand, until dough is smooth. Coat dough in 1 tablespoon olive oil and transfer to a large bowl. Cover bowl with plastic wrap and allow dough to rise for 2 hours, until doubled in size.
Preheat oven to 425 F.
Transfer dough to prepared half sheet pan (18 x 13), stretching to cover pan. Dimple dough with fingertips and brush with remaining 1 tablespoon olive oil.
Allow dough to rest for additional 20 minutes, dimple again, and finish with Maldon salt.
Place pan in oven and bake for 15 minutes until golden brown.
Remove pan from oven and allow to cool slightly. Cut into 1- by 3-inch pieces.
Makes 1 18x13-inch pan.
SOURCE: Adapted from Josh Sutcliff
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (633g)|
|Recipe Makes: 1|
|Calories from Fat: 285 (20%)|
|Amt Per Serving||% DV|
|Total Fat 31.7g||42 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 0mg||0 %|
|Sodium 12182.2mg||420 %|
|Potassium 1098.2mg||29 %|
|Total Carbohydrate 245.5g||72 %|
|Dietary Fiber 15.9g||64 %|
|Sugars, other 229.6g|
|Protein 44.5g||64 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1449
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