Ingredients
The following ingredients have 1 Servings
- 2 cups lukewarm water
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 5 sprigs fresh rosemary leaves, (chopped and divided)
- 5 1/4 cups (670 grams) all-purpose flour, (plus more for kneading)
- 1 tablespoon kosher salt, (plus coarse sea salt for sprinkling)
- 1 cup extra-virgin olive oil, (divided)
- 3/4 teaspoon fine sea salt
- 1/3 cup lukewarm water
Instruction
- In a large bowl, combine the water, yeast, and sugar. Add in 2 teaspoons of the chopped rosemary, half the flour, and the salt, and stir to combine. Add 1/2 cup olive oil. Gradually add in the remaining flour until a shaggy mass forms. Only add in as much flour as you need to create a shaggy slightly sticky dough.
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let ferment at room temperature for about 8 to 10 hours, or until doubled in size. At this point you can refrigerate the dough for several days until ready to bake. This will also develop more flavor.
- Coat a rimmed half sheet pan with the remaining 1/2 cup olive oil. Turn the dough onto the pan and begin pressing it out with your fingertips to fit the size of the pan. Coax and stretch the dough to fit the entire pan, or just about. If the dough springs back, cover and let it rest for 10 minutes before proceeding. Spread your fingers to make little dimples all the way through the dough.
