# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 1 ½ cups warm water (about 105°F)
03 - 2 teaspoons fine sea salt
04 - 2 ¼ 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 ½ teaspoons flaky sea salt
# Step-by-Step:
01 - In a large mixing bowl, blend the bread flour with fine sea salt.
02 - Dissolve instant dry yeast in warm water and let stand for 5 minutes until foamy.
03 - Pour the yeast mixture and olive oil into the flour. Stir with a wooden spoon until a rough 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 area until doubled, approximately 1 hour.
06 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
07 - Punch down risen dough and transfer to the baking sheet. Stretch and gently pat into a 12 x 8 inch rectangle.
08 - Dimple dough surface with fingertips, drizzle olive oil evenly, then scatter rosemary sprigs and flaky sea salt.
09 - Cover loosely and let dough rise for 30 minutes.
10 - Bake for 22 to 25 minutes until deep golden and crisp on top.
11 - Allow to cool briefly, slice, and serve warm.
