Modes

Ingredients

• 5 teaspoons active dry yeast

• 1/2 cup (113 grams) warm water (105–110°F)

• 1/4 teaspoon granulated sugar

• 2 3/4 cups (630 grams) water, room temperature

• 7 1/3 cups (882 grams) bread flour

• 1/2 cup julienned oil-packed sun-dried tomatoes, chopped

• 4 teaspoons Kosher salt, divided

• 2 Tablespoons extra-virgin olive oil, plus more for oiling

• 1 1/2 Tablespoons chopped fresh rosemary

• 1 teaspoon Maldon or finishing salt

Instructions

Activate Yeast

Preheat Wolf Oven on Proof Mode set to 95°F. In a small bowl, whisk together yeast, 1/2 cup warm water, and sugar. Let stand until foamy, about 5 minutes.

Mix Dough

In a stand mixer fitted with a dough hook, combine 2 3/4 cups water and flour. Mix on low speed until blended, scraping down the bowl as needed. Add yeast mixture and mix until combined. Add sun-dried tomatoes and 2 teaspoons Kosher salt. Increase speed to medium and mix until a thick batter forms.

First Rise

Grease a large bowl with olive oil and transfer dough. Cover with plastic wrap and let rise in the Oven until doubled, about 30 minutes.

Shape Dough

Line a 17 1/4-by-11 1/2-by-1-inch pan with parchment and grease with oil. Punch down dough, oil hands, and transfer to pan. Fold into thirds, turn, and press evenly to fill pan. Sprinkle with rosemary and remaining 2 teaspoons Kosher salt. Cover.

Second Rise

Place in Oven and let dough double in size, about 1 hour.

Bake

Preheat Oven to 450°F with rack in lowest position. Dimple dough with oiled fingertips. Drizzle with 2 Tablespoons olive oil and sprinkle with finishing salt. Bake for 18–21 minutes until golden brown.

Cool and Serve

Cool in pan for 5 minutes, then transfer to a cutting board. Serve warm if desired.

Reheat (Optional)

Place slices on a perforated pan in position 2 and use Auto Reheat Crispy Mode for about 12–14 minutes.