✤ Ingredients

260g bread flour

200g water

15g olive oil

4g salt

2g yeast

70g garlic

20g olive oil

1g salt

pepper

✤ Recipe

1. 200g water, 2g yeast, shake the bowl to mix, 260g bread flour, 4g salt, mix well. The dough is very watery, so mix it with a spatula, 15g olive oil, mix well as well, cover with wrap. Fermentation for 30 minutes.

2. 30 minutes later, put water on your hands. I’ll do the first fold. Fold all four sides once, handle it gently so as not to tear it, this will be repeated 3 times. Cover with cling wrap and rest for 20 minutes. I will do the second folding after 20 minutes, another 20 minute break.

3. I’ll do the last third folding. Cover with cling wrap and refrigerate overnight. See you tomorrow, this dough came to my dream, baking pan (you can use anything).

4. Olive oil. Apply olive oil to the pan with a brush or hand, take out the dough. Lightly fold the dough into a square shape, then turned over, rest for 20 minutes, after 20 minutes. I will increase it lightly.

5. Finally, put it in the turned off oven and ferment (1~2 hours), 70g garlic, slice it, pepper, 1g salt, 20g olive oil. Let the garlic cook slightly. Pour into a bowl and cool.

6. In the meantime, fermentation was completed. Drizzle with plenty of olive oil. Then apply olive oil to your hands. Make a shape by pressing with your fingers. It’s so fun to see the bubbles rise. Add the garlic you made on top of it. 230°C (450°F) for 20-25 minutes.