Instructions

1. 1

   Mix flour, yeast, sugar, and salt; add water and half the olive oil, knead briefly.

2. 2

   Cover and proof at room temp for 1 hour, folding once halfway through.

3. 3

   Drizzle remaining olive oil in a baking pan and stretch dough to fill.

4. 4

   Dimple the surface deeply with fingertips and proof 30 minutes.

5. 5

   Scatter rosemary and flaky salt, then bake at 220°C for 22-25 minutes.

Tips

Nutrition (per serving)