Preparation Steps

• In a large bowl, whisk together the flour, yeast, and salt.
• Add the warm water and 2 tablespoons of olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
• Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
• Grease a 9x13 inch baking pan with 2 tablespoons of olive oil. Gently punch down the dough and press it into the prepared pan, stretching it to fill the corners.
• Cover the pan and let the dough rise for another 30 minutes.
• Preheat oven to 400°F (200°C).
• Drizzle the remaining 2 tablespoons of olive oil over the dough. Use your fingertips to make dimples all over the surface of the dough.
• Sprinkle the chopped rosemary and flaky sea salt over the top.
• 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 to cool completely, or serve warm.