# What you need:
→ 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
# How to Make It:
01 - In a large mixing bowl, stir together bread flour and fine sea salt.
02 - In a separate small bowl, dissolve instant dry yeast in warm water. Let it rest for 5 minutes until foamy.
03 - Add the yeast mixture and olive oil to the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
04 - Turn dough onto 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. Line a baking sheet with parchment paper.
07 - Punch down risen dough and transfer to the prepared baking sheet. Stretch and pat into a 12 x 8 inch rectangle.
08 - Use fingertips to deeply dimple the surface. Drizzle with olive oil, scatter rosemary sprigs and flaky sea salt evenly on top.
09 - Cover loosely and let the dough rise 30 minutes more.
10 - Bake for 22 to 25 minutes until the crust is deep golden and crisp.
11 - Allow to cool slightly, then slice and serve warm.
