Ingredients
Warm Water: 1 1/2 cups (around 110°F)
Sugar: 1 tablespoon
Active Dry Yeast: 2 teaspoons
All-Purpose Flour: 4 cups
Extra Virgin Olive Oil: 1/4 cup, plus more for drizzling
Salt: 2 teaspoons
Fresh Rosemary: 2 tablespoons, finely chopped
Coarse Sea Salt: For sprinkling
Instructions
Proof the yeast: Mix warm water and sugar in a stand mixer bowl. Sprinkle yeast on top, stir, and let it sit until foamy (5-10 minutes).
Knead the dough: Gradually add flour, olive oil, and salt. Knead for 5 minutes in the mixer or by hand.
First dough rise: Shape into a ball, place in a greased bowl, cover with a damp towel, and let it rise in a warm place until doubled in size (45-60 minutes).
Second dough rise: Roll the dough on a floured surface into a circle or rectangle about 1/2-inch thick. Cover and let rise for another 20 minutes.
Prepare the dough: Preheat oven to 400°F. Transfer dough to a parchment-covered baking sheet. Poke deep dents in the dough, drizzle with olive oil, and sprinkle with rosemary and sea salt.
Bake: For 20 minutes or until slightly golden and cooked through.
Serve: Drizzle with more olive oil if desired, slice, and serve warm.
Notes
If you don’t have flaky sea salt, use half the amount of fine sea salt.
If you can’t let the dough rest overnight, you will have to knead the dough.
For hand kneading, mix ingredients in a bowl, then knead on a floured surface for 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
