Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups warm water
  • 1 package active dry yeast
  • 1/8 teaspoon sugar
  • 4 1/2 cups all-purpose flour
  • 6 to 7 Tablespoons extra-virgin olive oil (divided)
  • 2 teaspoons salt
  • 2 Tablespoons minced fresh rosemary
  • 1 1/2 teaspoons coarse sea salt (I like the Maldon sea salt)

Instruction

  • Warm up the bowl of your electric mixer by rinsing it under warm running water.
  • Add 1 1/2 cups warm water to bowl. The water should be between 105º and 115ºF to properly activate the yeast.
  • Sprinkle the yeast and sugar over the warm water, stir gently; then let sit for 5 to 8 minutes until the yeast is activated. (If the yeast doesn't start foaming, then your bread will not rise; so you should start over with new yeast.)
  • Add 3 Tablespoons extra-virgin olive oil to the active yeast mixture. The oil will flavor the bread, so I like to use my best olive oil.
  • Then add the 2 teaspoons of regular salt and the flour.
  • Using the paddle attachment, beat on medium speed until the ingredients are incorporated in a shaggy dough.
  • Switch to the dough hook and beat on high speed for 2 to 3 minutes.
  • Turn the dough onto an oiled surface. With oiled hands knead until smooth, about 4 to 6 minutes. Form dough into a ball.
  • Oil a medium bowl (you can use the mixing bowl, if desired), then place the dough into the bowl and turn it in the oil until coated.
  • Cover the bowl with plastic wrap and a towel and let rise until doubled, about 1 1/2 to 2 hours. (Choosing an area that is warm and free of drafts, is best.)
  • Grease a large baking sheet with 1 Tablespoon oil.
  • Turn the dough onto the prepared baking sheet.
  • Pat and stretch the dough into a rectangle shape that is about 1/2" thick.
  • Cover with oiled plastic wrap and let rise again until doubled. This may be 45 minutes or it may be 1 1/2 hours, depending on the warmth of the room.
  • Preheat oven to 425ºF.
  • When doubled in size, make indentations all over the top with your fingertips or a wooden spoon handle. Then brush the top with 1 1/2 to 2 Tablespoons extra-virgin olive oil and sprinkle with rosemary and sea salt.
  • Bake for 20 minutes or until golden brown.