Ingredients

The following ingredients have 4 Servings
  • 1 cup warm water ((110-115 degrees))
  • 2 1/4 tsp active dry yeast ((1/4-oz packet))
  • 2 tsp granulated sugar
  • 3 Tbsp extra virgin olive oil (, divided, plus more for serving)
  • 2 1/2 - 3 cups all-purpose flour (, plus more for dusting)
  • 3 1/2 Tbsp chopped fresh rosemary
  • 1 tsp fine salt
  • 1/4 tsp kosher salt ((optional))
  • Freshly ground black pepper (, for serving)

Instruction

  • In the bowl of an electric stand mixer, whisk together 1/4 cup water, yeast and sugar until yeast has dissolved. Allow to rest 5 minutes.
  • Add 1 Tbsp olive oil, remaining 3/4 cup warm water, 1 1/2 cups flour, the rosemary and fine salt and using the paddle attachment blend mixture until combined.
  • Switch attachment on stand mixer to a hook attachment, add in 1 cup more flour and knead mixture on medium speed until smooth an elastic, adding additional flour as needed if dough is sticking to bowl.
  • Cover bowl and allow to rest in a warm place until more than doubled, about 1 1/2 - 2 hours.
  • Scoop dough out and divide into two equal portions. Grease a rimmed baking sheet with 1 Tbsp olive oil.
  • Lightly dust a clean work surface with flour and shape dough portions into ovals while folding tops into middle, tucking and pinching seams to build structure. 
  • Transfer to prepared baking sheet spacing evenly apart and allow to rest, uncovered, until more than doubled about 1 1/2 hours. Preheat oven to 400 degrees during last 10 minutes of rising.
  • Bake in preheated oven 10 minutes, the remove from oven and brush loaves with remaining 1 Tbsp olive oil and sprinkle tops evenly with kosher salt.
  • Return to oven and bake 10 - 15 minutes longer until golden brown. Serve warm with a mixture of olive oil and freshly ground black pepper for dipping.