Ingredients
- 4 cups bread flour
- 2 tsp instant yeast
- 2 tsp fine sea salt
- 1¾ cups warm water
- ½ cup extra-virgin olive oil, divided
- 2 tbsp fresh rosemary leaves
- 1 tsp flaky sea salt
Method
- Stir the flour, yeast, fine salt, warm water and 2 tablespoons of olive oil into a shaggy, sticky dough. Cover and let it rest 15 minutes.
- With wet hands, stretch and fold the dough over itself a few times. Cover and let it rise until doubled, about 1½ hours.
- Pour ¼ cup of olive oil into a 9 by 13-inch pan and turn the dough into it, coating both sides. Let it rise until puffy, about 45 minutes.
- Heat the oven to 450°F. Oil your fingers and press deep dimples all over the dough.
- Drizzle with the remaining oil and scatter the rosemary and flaky salt on top.
- Bake until deep golden on top and crisp underneath, 22 to 25 minutes. Cool 10 minutes before cutting.
Notes
For deeper flavor, let the dough rise covered in the refrigerator overnight after the folds.