Step by step

1. Add the warm water, instant dry yeast, sugar, 1 tablespoon olive oil, flour and salt to the bowl of a Stand Mixer fitted with the Dough Hook. Mix on speed 2 until a wet and sticky dough forms.

2. Cover the bowl with a towel and let rest for 15 minutes in a warm place. Wet your hands and make a set of 4 folds, rotating the bowl 90° between each fold. Cover with a tea towel and let rest for 10 minutes. Repeat this folding step 3 more times.

3. Coat the dough with oil, cover with plastic wrap and a tea towel. Let the it rest for at least 1,5 hours until doubled in size and air bubbles have formed on the surface.

4. Cover a baking pan with oil. Shake the bowl back and forth until the dough opens its bubbles and flip it into the baking tin. Gently spread the dough into the corners. Let rest for another 30 minutes. Combine the remaining olive oil, garlic and Parmesan. Drizzle the top of the dough with olive oil and use your fingers to create dimples in the dough.

5. Bake for 30 minutes in a 230°C preheated oven. Take the bread out of the tin and let rest on a wire rack.