# What you need:
→ Dough
01 - 4 cups bread flour
02 - 2 teaspoons fine sea salt
03 - 2 teaspoons sugar
04 - 1 packet (about 2 1/4 teaspoons) active dry yeast
05 - 1 1/3 cups lukewarm water
06 - 1/4 cup extra virgin olive oil
→ Topping
07 - 2 tablespoons extra virgin olive oil
08 - 4 garlic cloves, thinly sliced
09 - 2 tablespoons fresh rosemary leaves
10 - 1 teaspoon flaky sea salt
# How to make it:
01 - Combine flour, sugar, and salt in a large bowl. Dissolve yeast in lukewarm water and allow to stand for 5 minutes until foamy.
02 - Add the yeast mixture and olive oil to the dry ingredients. Mix with a wooden spoon or hands until a shaggy dough forms.
03 - Knead dough on a floured surface for 8 to 10 minutes until smooth and elastic.
04 - Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm environment for 1 hour or until doubled in size.
05 - Gently heat olive oil in a small saucepan. Add sliced garlic and sauté for about 2 minutes until just golden. Remove from heat and stir in rosemary.
06 - Set oven temperature to 430°F. Line a 12x16 inch baking sheet with parchment paper.
07 - Punch down dough and transfer to baking sheet. Stretch and press dough evenly with fingers.
08 - Dimple dough surface deeply with fingertips. Drizzle garlic-infused oil over dough, then scatter garlic slices and rosemary evenly. Sprinkle with flaky sea salt.
09 - Allow dough to rise uncovered for 20 minutes.
10 - Bake for 20 to 25 minutes until golden brown. Let cool slightly before slicing and serving.
