Ingredients:
- 5 cups (600 grams) all purpose flour
- 2 cups (432 grams) water
- 1 tablespoon (12 grams) fine sea salt
- 1 packet active dry yeast (2 ¼ teaspoons)
- 2 teaspoons honey/granulated sugar
- Flakey sea salt
- Cooking spray
Preparation:
Time: 1 hour 5 minutes (plus rise time)
Yield: one 9x13 inch loaf
- Start by activating your yeast. Mix lukewarm water, honey/sugar, and yeast. Let sit for 5-7 minutes.
- Meanwhile, in a stand mixer, mix your flour and salt.
- Pour the yeast mixture into your mixer and turn on to medium. Stream in 4 tablespoons of olive oil and mix/knead for 5-7 minutes. Pause occasionally to scrape the bowl and mix in any remaining flour.
- When the dough is no longer sticky, place it in an oiled bowl, cover, and let it rise in a warm spot for 60-90 minutes until doubled in size.
- Stretch the dough to the pan's corners, drizzle with 2-3 tablespoons of olive oil and truffle sauce, and dimple with your fingers. Sprinkle fleur de sel, cover, and let it rise in a warm spot for 60 minutes until doubled in size.
- Preheat the oven to 375°F. Bake for 30-40 minutes until golden brown or over 215°F internally. Cool completely before cutting and store in an airtight container.
