One day, I’ll get brave enough to try baking this outdoors, using charcoal for heat. I imagine the flavor will be wonderful, but I also imagine that uniform cooking might be problematic. For now, I’m making the stuff in the oven, varying the ingredients: fennel fronds or rosemary from the garden (or fennel seeds once they’re ripe), black olives, green onions and lots of extra virgin olive oil.
The dough is simple enough: bread flour, SAF yeast, salt, water and a good dose of extra virgin olive oil. This is a fairly high hydration dough, something you fold, not knead. When it’s warm and I’m in a hurry, I proof it in the garage where it’s hot enough to speed things up.
First proof, punch down, second proof, form into ball, toss like a pizza to make it flat, push into half sheet pan well-greased with EVOO, let proof a bit more, add flavorings (rosemary, onions, roasted garlic, fennel, thin sliced heirloom tomatoes, steamed eggplant…). Let proof some more, pour over more EVOO, sprinkle with coarse sea salt, place in 500 degree oven, wait about 20 minutes until it’s browned – and try not to eat the entire thing in one sitting!