Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 ½ cups (350ml) lukewarm water
  • 2 ¼ tsp (7g) instant yeast
  • 1 tsp (5ml) honey
  • 1 ½ tsp (9g) fine sea salt
  • 2 tbsp (30ml) extra virgin olive oil
  • ¼ cup (60ml) extra virgin olive oil
  • 1 tbsp chopped fresh rosemary
  • 3 cloves minced fresh garlic
  • 1 tsp flaky sea salt

Instructions:

  1. Combine flour, instant yeast, and salt in a large bowl.
  2. Stir in the lukewarm water, honey, and 2 tablespoons of olive oil. Use a spatula to mix until a shaggy, sticky dough forms and no dry flour remains.
  3. Cover the bowl with a damp cloth and let the dough rest in a warm spot for 1.5 to 2 hours until doubled in size.
  4. Pour half of the garlic-rosemary glaze oil into a 9x13 inch rimmed baking sheet or cake pan.
  5. Gently transfer the risen dough into the pan and use fingertips to stretch the dough toward the corners. If it resists, let it rest for 5 mins and try again.
  6. Drizzle the remaining garlic-rosemary oil over the surface. Use fingers to press deep dimples into the dough, pushing down to the bottom of the pan.
  7. Sprinkle the top with flaky sea salt.
  8. Bake at 425°F (218°C) for 20–25 minutes until the edges turn deep mahogany brown and the center springs back when touched.