A 10×15 cookie sheet or baking stone, and some extra flour to keep the bread from sticking.
Any additional ingredients you might like to spice up the bread. Some of my favorites: olives, goat cheese, cilantro, pesto, craisins, rosemary, and garlic. Use your imagination.
Procedure
Pour the warm water into the mixing bowl and stir in the yeast with a spoon.
Add the salt to the mixing bowl and stir until the salt is dissolved.
Add the flour to the mixing bowl one cup at a time. Make sure the mixture is stirred to a consistent texture before adding the next cup of flour. If you wish to add additional ingredients, I suggest you add them between the second and third cups of flour so they are easy to mix in. Stir with a spoon until the dough is thick.
Cover the dough with a hand towel or plastic wrap and set in a safe place. After the dough has rested for 8 to 12 hours, it will have nearly doubled in size. If you need the dough to rise faster, add a little sugar to speed things along.
Preheat oven to 450F.
Sprinkle extra flour onto your baking sheet/stone. Apply liberally.
Slowly pour the batter out onto the pan you just prepared. The dough will be very wet and sticky.
If you wish, sprinkle some more spices over to top of the bread. Dried oregano, basil, and rosemary make a nice addition. A drizzle of olive oil also gives the crust a nice crisp texture.
Bake for 25 minutes. Check the bread, depending on the temperature of your oven it might need an extra 5 minutes or so.
Let cool for 10 minutes before eating.
Enjoy! This bread is best eaten within two days of baking.
