2 tsp rosemary sea salt (sold at Olivino) or kosher salt in a pinch
2 sprigs fresh rosemary, finely minced
Add warm water and sugar to the bowl of a stand mixer. Using the dough hook attachment, stir to combine.
Sprinkle the yeast on top of the water. Give the yeast a quick stir to combine with sugar water mixture and let sit until foamy (about 5-10 minutes).
Turn the mixer on low and gradually add flour, olive oil, and salt. Increase speed to medium-low and continue mixing for 5 minutes. If the dough is too sticky and isn't pulling away from the sides of the bowl, add in 1 tbsp of flour at a time until it does.
Remove dough from mixing bowl and use hands to shape into a ball. Grease a bowl with olive oil and place the dough into the bowl and cover with a damp towel. Put the bowl in a warm place and allow to rise for 45-60 minutes, or until the dough has doubled in size.
Preheat oven to 400 degrees. Turn the dough out onto a floured surface and roll out into a large circled until the dough is approximately 1/2 inch thick. Drizzle and rub the dough with with enough olive oil to keep plastic wrap from sticking. Cover with plastic wrap and let the dough continue to rise for another 20 minutes.
Remove from wrap and transfer the dough onto a large baking sheet or cast iron dutch oven. Use your fingers to poke deep dents all over the surface of the dough. Evenly drizzle with a tablespoon of olive oil and sprinkle with minced rosemary and sea salt.
Bake for 20 minutes or until the dough is slightly golden brown and cooked through. Remove from oven and drizzle with more olive oil if desired.
Slice and serve warm, enjoy!
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