- 1/2 teaspoon sugar
- 3/4 cup warm water
- 1 1/2 teaspoons dry active yeast
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoon Olive Oil, divided
- 2 Rosemary sprigs
- Flaky salt and olive oil for garnish
- In the bowl of a stand mixer with dough hook attached, add sugar and warm water, stir. Sprinkle dry active yeast on top of warm water and set stand for 5-10 minutes until foamy.
- Starting with the mixer on low, slowly add flour, salt and 1 tablespoon of olive oil. Mix on medium until well combined and dough pulls from the sides of the bowl, about 3 minutes.
- Remove bowl from the mixer, drizzle a bit of olive oil into the bowl and make sure the dough is lightly coated. Cover with a damp kitchen towel and place in a warm spot in the kitchen to rise for 1 hour or until dough has doubled in size.
- Preheat the oven to 400°F.
- Pour the remaining tablespoon of olive oil into a cast iron skillet. Move the dough from the mixing bowl the skillet and spread using your fingers to make indentations throughout the dough.
- Sprinkle the top with rosemary, a pinch or two of flakey salt and more olive oil if desired.
- Bake about 20 minutes until lightly browned. Remove from the oven, sprinkle with another pinch or two of flakey salt and drizzle of olive oil, slice and serve!