Get the recipe here:

For the Starter:

2 cups lukewarm (115 °F) water
2 teaspoons granulated sugar
1 and 1/2 teaspoons instant yeast
1/4 cup all purpose flour
Remaining Dough Ingredients:

4 cups all-purpose flour
1 and 1/2 teaspoons salt
1/4 cup olive oil
The Toppings:

Scallions or chives
fresh rosemary sprigs
grape or cherry tomatoes
Instructions
Make the starter:
Combine all of the starter ingredients into the bowl of a tabletop mixer fitted with the hook attachment. Mix the ingredients together with a spoon or whisk and set aside for 8-10 minutes.
Note:
A puffy cloud will form on the top of the mixture. If this does not happen, throw away the mixture and start with a different batch of yeast. Yeast very rarely goes bad, but when it does, it cannot be used.

Combine the remaining flour and salt in a bowl and whisk together.
Add the flour mixture along with the olive oil to the yeast mixture. Knead on low speed for 10 minutes.

Note:
The dough should remain sticky. If it is dry, knead in about ¼ cup more water. A soft sticky dough will yield a light, airy bread.
​Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature.
​Punch down the dough and spread it onto a half-sheet baking tray that has been lined with parchment paper.

​Cover with a clean kitchen towel and set aside to rise for about 30 minutes.

In the meantime, preheat the oven to 425 °F, 220 °C.
​
Decorate the top of the bread with your favorite toppings. Sprinkle the top with some salt.

Bake on the middle rack for 25-30 minutes.

Serve with olive oil for dipping and your favorite dips.

Enjoy.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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