# What You Need:
→ Dough
01 - 4 cups bread flour
02 - 1½ cups warm water (approximately 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
# Directions:
01 - In a large mixing bowl, whisk together the bread flour and fine sea salt until evenly distributed.
02 - In a small bowl, dissolve the instant dry yeast in warm water and let it rest for 5 minutes until it becomes foamy.
03 - Pour the yeast mixture and olive oil into the flour mixture. Stir with a wooden spoon until a coarse, shaggy dough forms.
04 - Turn the dough onto a floured surface and knead for 8 to 10 minutes, or until it becomes smooth and elastic.
05 - Place the dough into a lightly oiled bowl, cover with a damp kitchen towel, and allow to rise in a warm area for 1 hour, until doubled in size.
06 - Preheat the oven to 425°F. Line a baking sheet with parchment paper to prevent sticking.
07 - Gently deflate the risen dough and transfer it to the prepared baking sheet. Stretch and pat it into a 12 by 8-inch rectangle.
08 - Using your fingertips, create deep dimples across the dough surface. Drizzle evenly with olive oil, then scatter fresh rosemary sprigs and flaky sea salt on top.
09 - Cover the dough loosely and let it rest for an additional 30 minutes to rise slightly.
10 - Bake in the preheated oven for 22 to 25 minutes until the crust is deep golden brown and crisp.
11 - Allow the bread to cool slightly before slicing. Serve warm for the best texture and aroma.
