Ingredients:
1/2 Cup - Warm Water
1 Tsp - Sugar
2 Tsp - Dry Active Yeast
2 Cups - Bread Flour, plus additional for kneading
2 Tsp - Salt
6 TBSP - Extra Virgin Olive Oil, plus 2 additional TBSPS
1 Cup - Lukewarm Water
Sea Salt for sprinkling
Dried Chili Flakes for sprinkling
Fresh Rosemary
Semolina Flour for dusting
Preparation:
In a bowl or glass measuring cup, mix together 1/2 cup of warm water, sugar, and yeast, stirring to dissolve. Set aside for 10 minutes until frothy.
Meanwhile, in a large bowl, mix together flour and salt.
Stir in olive oil, then add the yeast and water mixture, plus the additional 1 cup of lukewarm water.
Continue mixing by hand until a soft dough is formed (see tips).
Once combined, turn onto a floured surface and continue kneading the dough for about 10-15 minutes until it becomes elastic and springy to touch.
Coat a bowl with the 2 additional tablespoons of oil and add the dough. Cover with a damp tea towel and place in a warm spot to rise for about 1-1/2 hours.
Remove dough onto a well floured surface, punch down to remove air bubbles, then knead for about 5 minutes.
Roll out into an oval shape and place on an oiled baking sheet dusted with semolina flour.
Cover once again with the tea towel and let rest for 30 minutes.
While dough is resting, preheat oven to 390º.
After dough has risen, press your fingertips along the top to make indentations.
Drizzle with olive oil and a little bit of water. Sprinkle sea salt and chili flakes, then press a few fresh sprigs of rosemary sporadically over the top.
Bake for 20 minutes until golden brown. Remove to a wire rack to cool.
Serve and enjoy!
Tips:
If dough is too dry, add a tablespoon of water as needed to reach desired consistency. If dough is too wet, add a little more flour.
Get creative! Add fresh lavender to the top for a fresh flavor. Serve with a side of hot chili oil for dipping. YUM!
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