Aromatic Italian bread with golden crust, soft crumb, and fragrant rosemary topping, ideal for holiday meals.
# What you need:
→ Dough
01 - 4 cups bread flour
02 - 1½ cups warm water (105°F)
03 - 2 tsp fine sea salt
04 - 2¼ tsp instant dry yeast
05 - 2 tbsp extra virgin olive oil
→ Topping
06 - 3 tbsp extra virgin olive oil
07 - 2 tbsp fresh rosemary sprigs
08 - 1½ tsp flaky sea salt
# How to make it:
01 - In a large mixing bowl, combine the bread flour and sea salt.
02 - Dissolve the instant dry yeast in warm water and let sit for 5 minutes until foamy.
03 - Pour the yeast mixture and 2 tablespoons of olive oil into the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
04 - Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
05 - Place the 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 the oven to 425°F and line a baking sheet with parchment paper.
07 - Punch down the risen dough and transfer it to the prepared baking sheet. Stretch and pat into a 12 x 8 inch rectangle.
08 - Use your fingertips to dimple the dough surface deeply. Drizzle with olive oil, then scatter rosemary sprigs and flaky sea salt evenly on top.
09 - Cover loosely and let rise for 30 minutes.
10 - Bake for 22 to 25 minutes, or until deep golden brown and crisp on top.
11 - Allow to cool slightly, then slice and serve warm.
