# Components:
→ Dough
01 - 4 cups bread flour
02 - 1½ cups warm water (about 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, mix the bread flour with the fine sea salt until evenly distributed.
02 - In a separate small bowl, dissolve the instant dry yeast in warm water and allow it to rest for 5 minutes until foamy.
03 - Add the yeast mixture and 2 tablespoons of olive oil into the flour mixture and stir with a wooden spoon until a shaggy dough forms.
04 - Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
05 - Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm area for 1 hour, or until doubled in size.
06 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
07 - Punch down the risen dough, transfer it to the baking sheet, and stretch it into a rectangle approximately 12 by 8 inches.
08 - Use fingertips to create deep dimples all over the dough surface, drizzle with 3 tablespoons olive oil, then scatter rosemary sprigs and flaky sea salt evenly on top.
09 - Cover the dough loosely and let it rise for an additional 30 minutes.
10 - Bake for 22 to 25 minutes until the crust turns deep golden brown and becomes crisp.
11 - Allow to cool slightly, slice, and serve warm.
