Ingredients
4
4 servings
- •1 ½ cups all-purpose flour
- •1 cup bread flour
- •½ cup rye flour
- •1 ½ teaspoons salt
- •1 cup water (Optional)
- •1 tablespoon olive oil
- •⅛ teaspoon active dry yeast
- •1 tablespoon water (Optional)
- •1 ½ tablespoons cornmeal, or as needed
Instructions
- Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.
- Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.
- Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
- Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.
- Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
- Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.
Nutritional Facts
Per 4 servings
- Calories: 368
- Carbohydrate: 70g
- Fat: 5g
- Fiber: 4g
- Protein: 10g
- Sugar: 0g
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