1 (1/4 ounce) package active dry yeast
- 3/4 cup warm water
- 3 cups unbleached all-purpose flour
- 1 teaspoon salt
- 6 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- coarse salt
1Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
2In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
3Mix thoroughly with a wooden spoon and then your hands.
4Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
5Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
6Punch down and place on an oiled baking sheet, forming into an oval or circle.
7Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
8Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.