2 cups (512 g)  bread flour

1 teaspoons (5 g) kosher salt

1 teaspoons (4 g) instant yeast, see notes above if using active dry

1 cups (227 g) lukewarm water

2 tablespoons olive oil, divided

flaky sea salt, such as Maldon

1 to 2 teaspoons whole rosemary leaves, optional 

INSTRUCTIONS

Make the dough: In a large tupperware, stir together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Seal the tupperware and put in the fridge for at least 12 hours or for as long as three days. 

WHEN READY TO BAKE

Line 8 inch straight side cake pan with parchment round and grease sides with butter (bc oil won't stay put)

Pour a tablespoon of oil into the center of pan. 

Shape dough into pan, make diviots with fingers, cover add olive oil to top and cover tightly with tin foil.

Prewarm for ~15 min at 100 ˚F in mini oven.

Add rosemary and flaky salt, re-form divots.

Cook at 425 for 30-35 minutes.

Remove from pan, let cool for 10 minutes before slicing.