Instructions

1. 1

   Dissolve yeast in warm water and let bloom 5 minutes. Add to flour and salt, mixing until shaggy. Add 2 tbsp olive oil and mix until incorporated.

2. 2

   Cover and let rest 30 minutes. Perform stretch and folds - grab one side, stretch up, fold over. Rotate bowl 90 degrees, repeat 4 times.

   Tip: Stretch and folds develop gluten without kneading and keep the dough airy.

3. 3

   Rest 30 minutes, then perform another set of stretch and folds. Repeat once more. Total of 3 sets over 90 minutes.

4. 4

   Pour 2 tbsp olive oil into a 9x13 pan, spreading to coat. Transfer dough to pan. Drizzle remaining 2 tbsp oil on top.

5. 5

   Gently stretch dough toward edges of pan. Cover and let rise 1-2 hours until puffy and nearly doubled.

6. 6

   Preheat oven to 450°F. Strip rosemary leaves from stems.

7. 7

   Dimple the dough deeply with your fingertips, pressing almost to the bottom. Scatter rosemary and flaky salt.

8. 8

   Bake 20-25 minutes until deeply golden on top and bottom. The bottom should be crispy.

9. 9

   Let cool 5 minutes in pan, then transfer to wire rack. Best served warm.

   Tip: Listen for the crackle when you cut it - that means perfect crispiness.