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Step 1
Combine the flour, yeast, salt, and sugar in a large bowl.
Step 2
Pour over the lukewarm water. Mix well with a spatula until a sticky dough is formed.
Step 3
Pour a teaspoon or two of olive oil on the surface of the dough and rub it all over.
Step 4
Cover with plastic wrap and refrigerate for 18-24 hours. I kept it for 24 hours.
Step 5
When you're ready to bake, grease a 9" x 13" or 10" x 12" pan. Line the bottom with parchment paper. You may not need to do that if your pan is non-stick.I used a 10" x12" pan and lined it too.
Step 6
Take out the refrigerated dough. Oil your hands and gently bring the proofed dough in from the sides of the bowl.
Step 7
Fold the dough over itself. Turn the bowl a quarter of the way and fold the dough over itself again. Do 3 more quarter turns of the bowl with folding over the dough each time.Repeat this step once more.
Step 8
Pour 2 tablespoons of olive oil in the center of the prepared pan.
Step 9
Gently place the deflated dough on the olive oil. Roll it a couple of times to coat it well with oil.
Step 10
Cover this with plastic wrap or a kitchen towel and keep in a draft-free place for 2-4 hours or until the dough doubles and covers the pan.Mine doubled in 1.5 hours.
Step 11
Preheat the oven to 220 C.
Step 12
Sprinkle rosemary ( if using ) all over the surface of the dough.
Step 13
Pour over the remaining 2 tablespoons of olive oil on the dough and spread it all over. Dimple the dough using your fingers. Sprinkle the sea salt.
Step 14
Bake the bread at 220 C for 25-30 minutes, until the top is golden brown. The bottom of the bread should be crispy.
Step 15
Let the bread rest in the pan for 5 minutes before turning it out on a cooling rack. Slice warm or let it cool completely. Enjoy!
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