A study in hydration and architectural dimpling. This flatbread is defined by a 70%+ hydration dough, soaked in a 'salamoia' (brine) of oil and water that pools in deep finger-pressed craters to create a fried-yet-steamed texture.
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The Dough. Knead flour, water, yeast, malt, and a portion of oil until very smooth and elastic. It will be sticky. Let it rise for 2 hours .
The Stretch. Pour oil onto a sheet. Place dough on top, flip to coat, and gently stretch to the edges. Let it rest and rise again for 45 minutes .
The Dimpling. This is the core technique. Use your fingertips to press deep, vertical holes all over the dough, reaching all the way to the bottom of the pan.
The Salamoia. Whisk 30g water with 30g olive oil and salt until emulsified. Pour this brine over the dough so it fills every dimple. Let rise for a final 45 minutes .
The . at 450°F (230°C) until the top is golden but the dimples remain pale and moist from the oil-water pool. The bottom should be essentially in the pan oil.
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