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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.

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