Mix the dough: In a large bowl, whisk together flour, yeast, and salt. Add water and 20 g olive oil. Stir with a spatula until no dry flour remains. The dough will be sticky.
Bulk fermentation: Cover and rest for 30 minutes. Then perform 3–4 sets of stretch-and-folds every 30 minutes over the next 2 hours. In the final fold, sprinkle in POM Wonderful Pomegranate Arils and a drizzle of POM glaze for added flavor. After the final fold, cover and let rise until doubled (about 1–2 hours, depending on your kitchen temperature).
Shape: Generously oil a 9x13" pan. Gently transfer the dough, tucking edges under if needed. Rest 30–45 minutes until bubbly and relaxed.
Dimple and top: Drizzle olive oil over the surface and brush with POM Wonderful 100% Pomegranate Juice. Press your fingertips into the dough to create dimples. Sprinkle over the POM Wonderful Pomegranate Arils and flaky salt.
Bake: Bake at 450°F (232°C) for 20–25 minutes, until golden and crisp around the edges.
Finish: Cool slightly before slicing. Drizzle with a touch more POM Glaze if desired and serve warm.
