1. 1 1/3 cup warm water (about 110°F)
2. 2 teaspoons brown sugar
3. 1 packet active-dry yeast
4. 3 1/2 cups all purpose flour
5. 1/4 cup extra virgin olive oil, plus more for drizzling
6. 2 teaspoons flaky sea salt, plus extra for sprinkling*
7. 2 sprigs fresh rosemary
Ø Add warm water and sugar in bowl and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water.
Ø Then let it sit for 5-10 minute until the yeast is foamy.
Ø In a large bowl mix flour, olive oil and salt. Add the yeast and mix thoroughly until you form a dough. I have done it with hand. You can use the stand mixed with the dough hook.
Ø Remove dough from the mixing bowl and use your hands to shape it into a ball.
Ø Grease the mixing bowl with olive oil and then place the dough ball back in the bowl and cover it with a damp towel.
Ø Place in a warm and let the dough rise for 2 hrs, or until it has nearly doubled in size.
Ø Turn the dough onto a lined baking tray and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough again and let the dough continue to rise for another 40 minutes.
Ø Preheat oven to 200°C.
Ø Use your fingers to poke deep dents all the way down to the baking sheet! all over the surface of the dough.
Ø Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
Ø Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.