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Mix dry ingredients. Add water with paddle on mixer. then add
olive oil. Once dough forms ball, swap paddle for hook and knead
for several minutes. Place dough into greased bowl, grease top of
dough and cover with plastic wrap. Let sit til double, at least 2
hours.
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Slightly punch down dough. Form dough gently into rectangle
and roll up by long end. Place dough on parchment paper on
cookie sheet. Let rise til double, at least 30 mins. Cut deep
slices into dough before placing in oven. Bake at 425 for 25
mins. If you want a chewier crust, brush dough with water
before putting in oven.
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