# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 1½ cups warm water (approximately 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 together the bread flour and sea salt.
02 - In a separate small bowl, dissolve the yeast in warm water; let it rest for 5 minutes until foamy.
03 - Add the yeast mixture and olive oil to 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 place 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 and transfer it to the baking sheet. Stretch and pat into a rectangle approximately 12 x 8 inches.
08 - Dimple the surface deeply using fingertips. Drizzle olive oil evenly and scatter rosemary sprigs and flaky sea salt on top.
09 - Cover loosely and allow the dough to rise for 30 minutes.
10 - Bake for 22 to 25 minutes until the crust is deep golden brown and crisp.
11 - Allow to cool slightly, then slice and serve warm.
