Recipe Instructions:
1 1/3 Cups Warm Water
2 Teaspoons Sugar/Honey
1 Packet Instant/Dry active Yeast
3 1/2 Cups All Purpose Flour
1/4 Cup Olive Oil
2 Teaspoons flaky Sea salt
2 Sprigs Fresh Rosemary
METHOD
Whisk flour, sugar, salt and yeast in medium bowl
Add in the water, and olive oil
Knead until the dough is soft. If too sticky add 1/4 Cup flour
Grease a bowl with oil and add the dough. Cover and place in a warm place to proof for 45 - 60 minutes or until doubled in size
Turn dough onto floured surface and roll into large circle or rectangle until dough is 1/2 inch thick
Cover with damp towel and let rise 20 minutes
Preheat oven 400°F/220°C
Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough
Drizzle 1 tablespoon olive oil evenly and sprinkle with rosemary needles and sea salt. Push sprigs of rosemary into the dimples in the dough
Bake 20 minutes until golden and cooked through. While the bread is still hot, drizzle over 1-2 tbsp olive oil then cut into squares and serve warm or cold
Serve
