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Total Time :13 hours

INGREDIENTS
 

Dough:

  • 2 cups/250 grams bread or pizza flour
  • 1 teaspoon chia seeds, optional
  • ¾ cup/180 grams water
  • ½ teaspoon/1.5 grams active dry yeast
  • ¾ teaspoon fine sea salt
  • 1 tablespoon olive oil

Topping:

  • 1 heaping tablespoon sun-dried tomato spread
  • ⅓ cup cheddar cheese, shredded
  • 1 tablespoon fresh thyme leaves
  • ¼ teaspoon coarse sea salt

INSTRUCTIONS

  • Mix the water, yeast, and flour until no dry flour remains. Cover and rest for 30 minutes.
  • Add the salt and olive oil; fold until incorporated. Cover and rest for 30 minutes.
  • Fold the dough two to three more times at 30-minute intervals, until smooth and elastic.
  • Transfer to a lightly oiled airtight container and refrigerate 12 to 72 hours.
  • Line a loaf pan or small sheet pan with parchment. Transfer the dough, cover, and rest at room temperature for 30 minutes.
  • Heat the oven to 430°F/220°C.
  • Spread the sun-dried tomato mixture over the dough, scatter the cheddar and thyme, and gently dimple the surface. Finish with coarse salt.
  • Bake until deeply golden, 22 to 24 minutes. For a crisper base, remove from the pan and bake directly on parchment 3 to 4 minutes more. Cool slightly, then slice.