Directions

1. Activate the yeast: In a large bowl, combine lukewarm water, yeast, and sugar. Let sit for 10 minutes until foamy.

2. Mix the dough: Add the Flour, Salt and 4 Tbsp Olive Oil to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy, slightly wet dough forms, with no dry spots. If it is too dry, add a little more water. If it is too wet, add a little more flour. If you wish, kneed the dough for 5-10 minutes to give it more structure.

3. First rise: Pour 2 tbsp olive oil into a large bowl. Transfer the dough to the bowl and turn to coat in oil. Cover with plastic wrap and let rise for 3 hours at room temperature. Alternatively you can refrigerate for 8–24 hours, or until doubled and bubbly.

4. Prepare the pan: Oil a 9x13-inch pan or rimmed sheet pan with 2 Tbsp Olive Oil. Punch down the dough and turn it a few times in the bowl. Transfer it to the prepared baking tray and stretch out so it covers the whole pan.

5. Second rise: Pour another Tbsp or 2 of Olive Oil over the flattened dough. Let it rise uncovered in a warm spot for 2-4 hours, until doubled in size.

6. Top & Bake: Preheat the oven to 400°F (205°C). Dimple the dough surface with your fingers to create small pockets. Sprinkle with flaky sea salt, dried basil and oregano, and add your chosen toppings if desired. Bake for 25–30 minutes until golden brown.

7. Finish & Serve: Optionally, brush with more olive oil or drizzle Neapolitan Herb Dark Balsamic over the bread. Enjoy warm or at room temperature.