326 g all-purpose flour
161 g levain (see my levain recipe here )
212 g water
9 g salt
1/4 teas. instant yeast
2 Tbl chopped fresh sage
1 Tbl chopped fresh thyme
3-4 Tbl olive oil steeped with some sage and thyme
6 slices bacon, cooked about 2/3 of the way through and chopped
- Make the dough: combine all ingredients, mix, cover with towel and allow to rest for 25 min.
- Knead by hand about 7 minutes. The dough will be quite wet.
- Place in oiled bowl. Cover with plastic wrap sprayed with vegetable oil spray and let sit at room temp for about 2 hours.
- Place in refrigerator for at least 4 hours; more time if you have it. Then return to countertop for another hour or two, until it's no longer ice cold. It won't rise an awful lot; don't worry about it.
- On well-floured countertop, gently press dough into a 6-inch square; cover with the plastic and let rest a few minutes.
- Lightly flour the top of the dough., then grab the dough in the middle of the square and stretch outwards about twice the original size, and fold back. Do the same with the other half, envelope style.
- Cover and rest for 30 min. Repeat the folding; cover and rest 30 min.
- Cover a rimmed cookie sheet with parchment paper and lightly spray with oil. My pan was about 11 by 16 inches, but the size is not too important.
- Using your fingers, gently push the dough out to form an even layer over the pan about 3/8 to 1/2 inch high. It may not fill the pan. Add the herbs, cover with plastic and let rise about 1-1/2 hours.
- Preheat the oven to 525 degrees.
- Fifteen minutes before baking, Brush with the herb-infused olive oil, then use your fingers to gently poke indentations into the dough, thus working the oil into the dough. It will pool up in the dimples. Add the bacon.
- Place in oven; turn oven down to 450 degrees and bake for about 15-20 minutes until lightly golden brown. Let cool for a few minutes, but it's best eaten when warm.