# Components:
→ Dough
01 - 4 cups bread flour
02 - 1 1/2 cups warm water (about 105°F)
03 - 2 teaspoons fine sea salt
04 - 2 1/4 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 - 1 1/2 teaspoons flaky sea salt
# Method:
01 - Combine bread flour and sea salt in a large mixing bowl.
02 - In a small bowl, dissolve instant dry yeast in warm water and let it rest for 5 minutes until foamy.
03 - Pour the yeast mixture and olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms.
04 - Transfer dough to 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 it 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 the risen dough, transfer to the prepared baking sheet, and stretch into a 12 x 8 inch rectangle.
08 - Create deep dimples in the dough surface with fingertips. Drizzle with olive oil, then scatter rosemary sprigs and flaky sea salt evenly on top.
09 - Cover loosely and allow to rise for 30 minutes.
10 - Bake for 22 to 25 minutes until crust is deep golden brown and crisp.
11 - Let cool slightly, slice, and serve warm.
