# 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, combine bread flour and sea salt.
02 - In a separate small bowl, dissolve the instant yeast in warm water and let sit for 5 minutes until foamy.
03 - Pour the yeast mixture and olive oil into the flour mixture. Stir with a wooden spoon until a rough 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 rise in a warm spot for 1 hour or until doubled in size.
06 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
07 - Punch down the risen dough and transfer it to the prepared baking sheet. Stretch and pat into a rectangle approximately 12 x 8 inches.
08 - Using your fingertips, deeply dimple the dough surface. Drizzle evenly with olive oil, then scatter rosemary sprigs and flaky sea salt on top.
09 - Cover loosely and let the dough rise for 30 minutes.
10 - Bake for 22 to 25 minutes until deep golden brown and crisp on the surface.
11 - Allow to cool slightly, slice, and serve warm.
