4 cups of flour
2 teaspoons of salt
2 teaspoons of instant yeast
2 cups of lukewarm water
¼ cup basil infused olive oil as needed
fresh basil for garnish (optional)
In a large bowl mix flour, salt, and instant yeast. Then add water and using a wood or rubber spatula, mix until all ingredients are incorporated. The dough will be sticky, form a ball, and rub in about 2-3 tablespoons of the basil olive oil. Cover bowl with plastic wrap and let sit for 1.5 to 2 hours at room temperature until dough has doubled.
In the meantime, coat a 9 x 13-inch pan with EVOO. Then pour 3 tablespoons of the basil olive oil in the center of the pan.
Use your hands to deflate the dough, then pull it towards the center of the bowl. Repeat twice, in quarter turn rotations to form a ball. Place the ball in the pan and roll in the oil then place in the center of the pan cover with plastic. Let it rest for 30 mins for the second rise. Pre-heat over at 425 degrees.
Remove the plastic. Pour 2 tablespoons of the basil olive oil, coat your hand with oil, then create the dimples by pressing down against the dough. As you dimple stretch the dough to fill the pan if necessary. Sprinkle with flaky salt; pour more basil olive oil if desired.
Bake for 25-30 mins until golden. Once baked, let it cool for 10 mins. Brush with Basil Olive Oil garnish with fresh basil and enjoy!