I followed the measurements exactly for the recipe except for the add ons: I added 1 tsp garlic powder and 1 tbsp dry rosemary, then added sea salt on top before baking. I only had time for about 6.5 hour (total) proof, but left outside in the Phoenix heat it did just fine! A longer proof would be better for the inside texture, but I certainly thought the recepie tastes great. Dont skimp on the olive oil in the bottom of the baking dish!!
