Ingredients
Scale
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 ½ cups warm water (about 110°F)
- ¼ cup olive oil, plus extra for drizzling
- Fresh rosemary sprigs (about 2-3)
- Coarse sea salt for topping
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- Stir in flour, salt, and olive oil. Mix until a sticky, elastic dough forms, about 8-10 minutes by hand or using a stand mixer with a dough hook.
- Transfer dough to an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours until doubled in size.
- Preheat oven to 425°F (220°C). Oil a sheet pan generously with olive oil.
- Punch down the risen dough and transfer to the prepared pan. Gently stretch to fit the pan, creating an uneven surface.
- Drizzle olive oil over the dough, create dimples with your fingertips, and sprinkle chopped rosemary, coarse sea salt, and extra olive oil.
- Bake for 20-25 minutes until golden and crispy. Broil for an additional 1-2 minutes for extra crunch if desired.
- Let cool a few minutes, then serve warm with dips, salads, or as a side dish. Store leftovers in an airtight container or freeze for longer storage.
Notes
- Ensure yeast is fully activated before mixing dough.
- Use high-quality olive oil for baking and drizzling.
- Don’t skip the dimpling step to help toppings stay in place.
- Baking on a pizza stone can enhance crispiness.
- Experiment with herbs like thyme or oregano for variation.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg