Ingredients
Directions
- 1
To a small bowl add water and sugar, stir til dissolved, add yeast, stir and let rest for ~10 mins (should start to bubble)
- 2
In a separate bowl whisk flour and salt. Add yeast mixture when ready and stir til combined. Dough will be very sticky. Cover with a damp cloth and let rest for 3 hours in a warm place (on top of an oven that’s on works great)
- 3
After 3 hours, uncover dough, add half the olive oil and start stretching and folding the dough: Grab a section, pull it up and plop it in the center of the bowl. Go around in a circle until you have gone around 2 full rotations. Cover and let sit for 15 mins
- 4
Transfer to greased baking dish- I use an 8x11 in glass pan (first picture above is 1/2 recipe in a 6x6 pan). Let sit for another 45 mins
- 5
Dimple the dough with olive oiled hands, pop any large bubbles
- 6
Drizzle remaining olive oil, sprinkle rosemary and sea salt
- 7
Bake at 425 for 18-22 mins, until top and edges are golden brown
