Ingredients
For the dough
4 cups + 1 tbsp. bread flour
3 ¼ cups lukewarm water
5 ¼ tsp dry yeast
2 tsp salt
1 tbsp olive oil
For the topping
2 tbsp olive oil
5 ½ tbsp fresh rosemary, chopped
2 small Yukon Gold potatoes, thinly sliced
14 About cloves of garlic confit (full recipe on my website)
1 tbsp flaky sea salt
5 ½ tbsp parsley, chopped
3 tbsp grated Parmesan cheese (optional)
Directions
Step 1
For the dough
Step 1
Day 1:
Step 1
Mix the flour, yeast, and water together. Let rest for 40 minutes.
Step 2
Add the salt and olive oil, then knead the dough for 8-10 minutes until it's smooth and elastic.
Step 3
Perform a coil fold on the dough every 25 minutes, four times.
Step 4
Place the dough in the refrigerator for overnight proofing.
Step 5
Day 2:
Step 1
Remove the dough from the refrigerator 2-3 hours before baking.
Step 2
Coat a baking pan with olive oil and gently place the cold dough in the pan. Cover with a kitchen towel and let it rise until nearly doubled in size, about 2-3 hours, depending on your kitchen's temperature and environment.
Step 3
While the dough is rising, prepare the garlic confit.
Step 4
Preheat the oven to 450°F.
Step 5
Apply olive oil to the dough. With oiled fingers, press down to create deep dimples, stretching the dough as needed to fill the pan.
Step 6
Arrange the garlic confit, potato slices, and rosemary on the dough, ensuring they are lightly coated with oil.
Step 7
Optionally, sprinkle with Parmesan cheese.
Step 8
Bake for 18-23 minutes. For a crispier bottom, transfer the pan to a lower oven rack towards the end of baking, keeping an eye on it to prevent the top from burning.
Step 9
Once done, remove from the oven, and garnish with fresh parsley and flaky sea salt.
Step 10
Serve warm and enjoy!
