Festive Italian bread with golden crust, rosemary sprigs, and sea salt offering soft, pillowy bites.
# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 1 1/2 cups warm water (about 105°F)
03 - 2 teaspoons fine sea salt
04 - 2 1/4 teaspoons instant dry yeast
05 - 2 tablespoons extra virgin olive oil
→ Topping
06 - 3 tablespoons extra virgin olive oil
07 - 2 tablespoons fresh rosemary sprigs
08 - 1 1/2 teaspoons flaky sea salt
# Method:
01 - In a large mixing bowl, combine the bread flour and fine sea salt.
02 - Dissolve the instant dry yeast in warm water and let stand for 5 minutes until foamy.
03 - Pour the yeast mixture and olive oil into the flour mixture and stir with a wooden spoon to form a shaggy dough.
04 - Turn dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
06 - Preheat oven to 425°F and line a baking sheet with parchment paper.
07 - Punch down the risen dough, transfer to the baking sheet, and stretch into a 12 x 8 inch rectangle.
08 - Dimple the surface with fingertips, drizzle with olive oil, and scatter rosemary sprigs and flaky sea salt evenly.
09 - Cover loosely and let the dough rise for 30 minutes.
10 - Bake for 22 to 25 minutes until deep golden brown and crisp on top.
11 - Allow to cool slightly, slice, and serve warm.
