Ingredients
- 780 g all purpose flour
- 2 tsp fine salt
- 2 tsp sugar
- 13 g instant yeast
- 440 ml lukewarm water (you can also weight it)
- 120 ml extra virgin olive oil (you can also weight it) + more to proof and bake
- 4 sprigs rosemary, only leaves and chopped + a few tips to decorate
- 1/2 tsp coarse sea salt to decorate
Instructions
- Put the flour, fine salt, sugar, yeast, water and oil in a bowl for a stand or handheld mixer. If you don't have one, a large bowl will do.
- Mix everything roughly using the hook attachment and then knead on medium speed for 7min. If you don't have a mixer, mix with a spatula until it doesn't help anymore, finish mixing with your hands and kneading for 15min.
- Put a bit of olive oil on a clean bowl and let the dough rest inside covered with a kitchen cloth for an hour or until it doubles in size.
- Drizzle olive oil on the base of the baking sheet and spread the dough on top. Cover again and let it rest for 1 hour again or until it doubles in size.
- Make dimples on the dough by gently pressing with your fingers.
- Drizzle olive oil on top (on the video you'll see I did it after adding the rosemary but it's best if you do it before) and then scatter the rosemary and coarse sea salt.
- Take to a preheated oven at 230C for 10min or until nicely golden on top.
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