Ingredients
Scale
- 1 package active yeast
- 5 C AP flour, plus more for kneading
- 1 Tbsp sugar
- 1 Tbsp salt
- 1 3/4 C warm water (110-115°F)
- 4-5 fresh rosemary sprigs
- 1 C olive oil
Instructions
- In a large bowl or stand mixer, combine water, sugar and yeast and mix.
- Allow to sit for 5-10 minutes to activate yeast( it will look frothy )
- Combine flour and salt and add to liquid mixture and knead until dough forms and pulls away from bowl.
- Roll onto floured surface and knead until dough is smooth and just slightly tacky.
- Add 2 Tbsp oil to a large bowl and roll dough to coat.
- Cover bowl with towel and sit in a warm place until dough has doubled ( about an hour)
- Pour half of the oil onto a 13x9 sheet pan and transfer dough to pan and spread out with finger tips filling dough into corners.
- Drizzle remaining oil on top of dough (this will seem like too much oil, however this will be absorbed into the dough) and press finger tips into dough to form dimples into dough.
- Remove leaves from stems of Rosemary and roughly chop and spread evenly on dough.
- Allow to sit until oven is preheated to 425°F.
- Sprinkle top of dough with kosher salt and bake for 20-25 minutes until bread is golden brown.
- Allow to cool for 10 minutes before slicing.
- This bread is great dipped into a dish of your best olive oil.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Bread
- Cuisine: Italian