# Components:
→ Dough
01 - 4 cups bread flour
02 - 1½ cups warm water (around 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
# Method:
01 - In a large mixing bowl, whisk together bread flour and fine sea salt until evenly distributed.
02 - Dissolve instant dry yeast in warm water and allow to rest for 5 minutes until foamy.
03 - Pour yeast mixture and 2 tablespoons olive oil into flour mixture, stirring with a wooden spoon until a shaggy 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 a damp kitchen towel, and leave in a warm spot 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 and transfer onto prepared baking sheet. Stretch and pat into a 12 by 8-inch rectangle.
08 - Using fingertips, deeply dimple dough surface, drizzle with 3 tablespoons olive oil, then scatter rosemary sprigs and flaky sea salt evenly.
09 - Cover loosely and allow to rise for 30 minutes.
10 - Bake for 22 to 25 minutes until deep golden brown and crisp on top.
11 - Let cool slightly, slice, and serve warm.
