1/4 cup extra virgin olive oil, plus more for drizzling
2 teaspoons flaked sea salt
2 sprigs fresh rosemary
flaked sea salt for serving
Add warm water and sugar to a bowl and stir to
combine. Sprinkle the yeast on top of the water.
Give the yeast a quick stir to mix it in with the
water. Then let it sit for 5-10 minute until the
yeast is foamy.
Use a mixer on low speed or by hand gradually
add flour, olive oil and salt. Continue mixing
the dough for 5 minutes. (If the dough is too
sticky and isnít pulling away from the sides of
the bowl, add in an extra 1/4 cup flour).
Remove dough from the bowl and use your hands
to shape it into a ball. Grease the mixing bowl
(or a separate bowl) with olive oil or cooking
spray, then place the dough ball back in the
bowl and cover it with a damp towel. Place in a
warm location (I set mine by the window) and
let it rise for 45-60 minutes, or until the
dough has nearly doubled in size.
Preheat oven to 400įF. Turn the dough onto a
floured surface, and roll it out into a large
circle or rectangle until that the dough is
about 1/2-inch thick. Cover the dough with a
greased piece of plastic wrap, and let the
dough continue to rise for another 20 minutes.
Remove the plastic wrap, and transfer the dough
to a large baking sheet. Use your fingers to
poke deep dents all over the surface of the
dough. Then drizzle a tablespoon or two of
olive oil evenly all over the top of the dough,
and sprinkle evenly with the fresh rosemary
needles and sea salt. Bake for 20 minutes, or
until the dough is slightly golden and cooked
through. Remove from the oven, and drizzle
with a little more olive oil if desired.
Slice, and serve warm.
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