Ingredients

The following ingredients have 9 Servings
  • 1 package active dry yeast (2 1/4 teaspoons yeast)
  • 2 cups lukewarm water
  • 4 1/3 cups all-purpose flour
  • 1/2 tablespoon kosher salt
  • 2 tablespoons chopped fresh rosemary
  • 1/4 teaspoon Italian seasoning
  • 1 tablespoon olive oil (for brushing)
  • coarse sea salt ((to taste) for topping)
  • 2 sprigs of fresh rosemary (chopped, for topping)

Instruction

  • In a large bowl combine yeast and water. Add one cup of flour, salt, rosemary and Italian seasoning. Stir with a wooden spoon. Continue to add flour one cup at a time stirring as you add. Stir until there are no dry flour spots.
  • Cover with a loose lid or plastic wrap. Let rest for 1 hour.
  • Lightly oil the bottom of a large (10" or 12") oven proof skillet. I use cast iron.  Do not punch dough down. Generously sprinkle flour over the dough. Coat hands with flour. Using floured hands shape dough into a round disc. Place it in the oiled skillet. Cover with a towel and let rise for 30 minutes.
  • Meanwhile, preheat oven to 400 degrees.
  • After the 30 minutes rise, brush olive oil over bread. Sprinkle with coarse sea salt and top with fresh rosemary.
  • Bake for 35-40 minutes or until golden brown. If using a thermometer, internal bread temperature will be about 200 degrees.
  • After 10 minutes you can transfer to a rack to cool.
  • Garnish with fresh rosemary.