Golden crust, soft interior bread, enhanced with rosemary sprigs and sea salt, perfect for seasonal celebrations.
# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 1½ cups warm water (105°F)
03 - 2 teaspoons fine sea salt
04 - 2¼ teaspoons instant dry yeast
05 - 2 tablespoons extra virgin olive oil
→ Topping
06 - 3 tablespoons extra virgin olive oil
07 - 2 tablespoons fresh rosemary sprigs
08 - 1½ teaspoons flaky sea salt
# How To Make It:
01 - In a large mixing bowl, mix bread flour with fine sea salt until evenly distributed.
02 - In a small bowl, dissolve instant dry yeast in warm water and let it rest for 5 minutes until foamy.
03 - Add the yeast mixture and olive oil to the flour mixture, stirring with a wooden spoon until a loose dough forms.
04 - Turn dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover with damp towel, and let rise in a warm place for 1 hour or until doubled in size.
06 - Preheat oven to 425°F and line a baking sheet with parchment paper.
07 - Punch down risen dough, transfer to baking sheet, and stretch into a 12 x 8-inch rectangle.
08 - Use fingertips to create deep dimples on the dough surface, drizzle with olive oil, and scatter rosemary sprigs and flaky sea salt evenly.
09 - Cover loosely and let dough rise for an additional 30 minutes.
10 - Bake for 22 to 25 minutes until the crust is deep golden and crisp.
11 - Allow to cool slightly before slicing and serving warm.
