Ingredients
2¼ teaspoons instant or active dry yeast
1¾ cups warm water (about 110°F)
1 tablespoon honey or sugar
¼ cup olive oil, plus more for greasing and drizzling
4 cups all-purpose or bread flour
2 teaspoons salt
2 tablespoons fresh rosemary, chopped
2 cloves garlic, minced
Coarse sea salt, for topping
Instructions
- In a large bowl, whisk yeast, warm water, and honey or sugar. Let sit for about 5 minutes until foamy.
- Add olive oil, salt, and half the flour. Mix to combine, then add the rest of the flour and mix until a sticky dough forms.
- Knead the dough on a floured surface for 5–8 minutes until smooth, or mix with a dough hook for 4–5 minutes. Transfer to an oiled bowl, cover, and let rise until doubled, about 1–2 hours.
- Punch down the dough and transfer to a well-oiled baking pan. Gently stretch the dough to fit the pan. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Bring the dough to room temperature. Preheat oven to 450°F (232°C).
- Use oiled fingers to dimple the dough. Drizzle with olive oil and sprinkle with rosemary, garlic, and coarse sea salt.
- Bake for 20–25 minutes, until golden and crisp on top. Let cool slightly before slicing and serving.
Notes
- Sprinkle grated Parmesan on top before baking for extra flavor.
- Add sliced cherry tomatoes, olives, or caramelized onions for variation.
- Swap rosemary with thyme or sage if desired.
- Use less if substituting with dried rosemary (about 1 tablespoon).
- Use oiled hands to handle sticky dough more easily.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 piece
- Calories: 170
- Sugar: 1g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
