# Ingredient List:
→ Dough
01 - 4 cups bread flour
02 - 1½ cups warm water (approx. 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
# Steps:
01 - In a large mixing bowl, mix the bread flour and sea salt until evenly distributed.
02 - In a small bowl, dissolve instant dry yeast in warm water and let stand for 5 minutes until foamy.
03 - Pour the yeast mixture and 2 tablespoons olive oil into the flour mixture and stir 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 towel, and let rise 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 to prepared baking sheet; stretch and pat into a 12 x 8 inch rectangle.
08 - Use fingertips to create deep dimples across the dough surface, then drizzle with 3 tablespoons olive oil and scatter rosemary sprigs and flaky sea salt evenly on top.
09 - Cover loosely and let dough rest for 30 minutes to rise again.
10 - Bake for 22 to 25 minutes until the crust is deep golden brown and crisp.
11 - Allow to cool slightly before slicing; serve warm.
