Preparation Steps

• In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and 0.25 cup olive oil. Mix until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
• Grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
• Grease a 9x13 inch baking pan generously with olive oil. Punch down the dough and press it into the prepared pan, spreading it evenly to fill the pan.
• Cover the pan and let the dough rise again for another 30-45 minutes, or until puffy.
• Preheat your oven to 400°F (200°C).
• Dimple the surface of the dough with your fingertips. Drizzle with 2 tablespoons of olive oil, sprinkle with chopped rosemary and flaky sea salt (if using).
• Bake for 20-25 minutes, or until golden brown and cooked through.
• Let cool in the pan for a few minutes before transferring to a wire rack. Serve warm.