Add ingredients labeled "A" to the glass container in order and mix well.
Once the flour is fully incorporated, gather the dough and sprinkle with dusting flour.
Remove the dough and place it on parchment paper dusted with flour. Spread it by hand into a 15 cm × 15 cm square.
Place the plate in the glass container and transfer the dough (with parchment paper) onto it. Cover with plastic wrap and refrigerate for 8–12 hours to ferment.
Dough Shaping:
Remove the fermented dough from the refrigerator and let it sit at room temperature for 15 minutes.
Use your fingertips to make dimples across the surface, spreading the dough evenly. Make about 16 dimples.
Drizzle with a little olive oil and sprinkle with coarse salt.
Baking:
Preheat the cooker in ROAST mode.
Bake for 25 minutes. Press "START/PAUSE" to begin.
Once baked, transfer to a cooling rack and let cool before slicing.
Recipe Note
Preparation time for the dough is not included in the cooking time.
The glass container is made of heat-resistant glass. Avoid sudden temperature changes.
