Ingredients
Equipment
Method
- In a large bowl, combine flour and salt. Stir to mix.
- In a separate bowl, combine warm water, sugar, and yeast. Stir together. If using active yeast, wait for bubbles or foam to form before proceeding.
- Pour the yeast mixture into the flour bowl and mix with a spatula until a sticky dough forms. Ensure no dry flour remains at the bottom.
- Drizzle olive oil over the dough, cover with plastic wrap, and refrigerate overnight (10–12 hours) until tripled in size.
- Grease a 9×13 inch (or 34×27 cm) non-stick baking dish with 2–3 tablespoons olive oil, ensuring sides are coated. Optionally, line with parchment paper first.
- With oiled hands, transfer dough to the pan. Gently stretch to fit the dish and level the top. Cover and let proof again at room temperature for 2–4 hours, until doubled.
- Preheat oven to 425°F (220°C). Using oiled fingers, press dimples all over the dough’s surface.
- Drizzle with olive oil and top with rosemary leaves and flaky sea salt. Bake for 20–25 minutes (up to 30 minutes if needed) until golden brown.
- Remove from oven and transfer to a wire rack. Cool 10 minutes before slicing and serving.
Notes
Yeast: If using active yeast, make sure bubbles or foam appear before mixing with the flour.
Oven dish: Use a non-stick or parchment-lined pan.
Dough handling: Lightly oil your hands when stretching and dimpling the dough.
Cooking time: Check at 20 minutes; ovens vary.
Cooling: Rest on a wire rack for 5–10 minutes before slicing for best texture.
Oven dish: Use a non-stick or parchment-lined pan.
Dough handling: Lightly oil your hands when stretching and dimpling the dough.
Cooking time: Check at 20 minutes; ovens vary.
Cooling: Rest on a wire rack for 5–10 minutes before slicing for best texture.
