Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1/4 cup olive oil (plus more for drizzling)
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1 tablespoon dried or fresh rosemary
- Flaky sea salt, for topping
Instructions
- Dissolve sugar in warm water, stir in yeast, and let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Stir until sticky dough forms.
- Transfer to a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Drizzle olive oil into a 9×13-inch baking pan. Press dough into the pan, stretching to fit.
- Let rise again for 20–30 minutes. Preheat oven to 425°F (220°C).
- Use fingers to dimple the dough, drizzle with olive oil, and sprinkle with rosemary and flaky salt.
- Bake for 20–25 minutes until golden brown. Cool slightly before slicing and serving.
Notes
- Add cherry tomatoes, olives, caramelized onions, or shredded cheese before baking for extra flavor.
- Use Italian seasoning or thyme instead of rosemary for variety.
- Reheat in oven or skillet to restore texture.
- Dough can be made ahead and refrigerated after the first rise.
- Olive oil is traditional, but avocado oil can be used in a pinch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
