DAY ONE

Place the levain ingredients into a small bowl and mix together. Cover the bowl with plastic wrap and set aside at room temperature overnight.

‍

DAY TWO

Place all ingredients (except olive oil #1) into the bowl of a stand mixer and mix on low speed for 5 minutes. Increase to medium speed and mix for another 8 minutes.

** If you are using instant yeast, bloom the yeast in a small amount of water to activate before using.

Add olive oil #1 (and herbs if using) and mix. Remove the dough from the bowl, round up and proof for 75 minutes.

Pre-shape the dough into a loose rectangle and let rest for 20 minutes.

Transfer the dough onto a baking sheet lined with parchment paper. Roll the dough into a leaf shape and use a bench scraper or knife to make cuts in the dough.

Cover the sheet tray with a large plastic bag and proof the dough for 60 minutes or until doubled in size. Brush lightly with olive oil #2.

Preheat the oven to 450F (230C) and bake the loaf for 20 minutes until golden brown then remove from the oven.

Place the loaf on a wire rack to cool and immediately brush with olive oil #2.

‍