# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 1 1/2 cups warm water (about 105°F)
03 - 2 teaspoons fine sea salt
04 - 2 1/4 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 1/2 teaspoons flaky sea salt
# Step-by-Step Directions:
01 - Combine bread flour and fine sea salt in a large mixing bowl.
02 - Dissolve instant dry yeast in warm water and let rest for 5 minutes until foamy.
03 - Pour yeast mixture and olive oil into flour mixture and stir with a wooden spoon until a shaggy dough forms.
04 - Transfer dough to 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 place for 1 hour or until doubled in size.
06 - Preheat oven to 425°F and line a baking sheet with parchment paper.
07 - Punch down the dough, transfer to baking sheet, and stretch into a 12x8 inch rectangle.
08 - Use fingertips to create deep dimples on dough surface, drizzle with olive oil, and scatter rosemary sprigs and flaky sea salt evenly.
09 - Cover loosely and let the dough rise for 30 minutes.
10 - Bake for 22 to 25 minutes until crust is deep golden brown and crisp.
11 - Allow bread to cool slightly, then slice and serve warm.
