A golden crusted Italian bread, soft inside, topped with fragrant rosemary and sea salt for special occasions.
# What You’ll 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:
01 - In a large mixing bowl, mix bread flour and salt until evenly distributed.
02 - Dissolve yeast in warm water and leave for 5 minutes until foamy.
03 - Pour yeast mixture and olive oil into the flour mixture; 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 spot 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 and spread it onto the prepared sheet in a 12 by 8 inch rectangle.
08 - Press fingertips deeply into the dough surface, drizzle with olive oil, then evenly distribute rosemary sprigs and flaky sea salt over top.
09 - Cover loosely and allow dough to rise for 30 minutes.
10 - Bake for 22 to 25 minutes until the crust is deep golden and crisp.
11 - Let cool briefly, then slice and serve warm.
