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A dimpled, olive oil rich bread with crisp edges and fresh rosemary.
Ingredients
4 cups all-purpose flour
2 cups warm water
2 1/4 tsp instant yeast
2 tsp salt
1/2 cup olive oil, divided
2 tbsp fresh rosemary leaves
Flaky salt
Make it
Stir flour, water, yeast and salt into a shaggy dough; cover and let rise 2 hours or refrigerate overnight.
Spread 1/4 cup oil in a 9x13 pan, stretch dough in, let rise 30 minutes, then dimple and top with oil, rosemary and salt.
Bake at 450°F 22 to 25 minutes until deep golden.
A recipe to make at home.
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