# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 1 1/3 cups warm water
03 - 2 1/4 teaspoons active dry yeast
04 - 2 teaspoons sugar
05 - 2 teaspoons fine sea salt
06 - 1/4 cup extra virgin olive oil
→ Topping
07 - 3 tablespoons extra virgin olive oil
08 - 2 to 3 sprigs fresh rosemary, leaves finely chopped
09 - 4 garlic cloves, thinly sliced
10 - 1 teaspoon flaky sea salt
# How To Make It:
01 - Combine warm water, sugar, and active dry yeast in a small bowl. Allow mixture to stand for 10 minutes until foamy.
02 - In a large bowl, whisk together bread flour and fine sea salt. Create a well in the center, then pour in the yeast mixture and olive oil.
03 - Stir with a wooden spoon until a sticky dough forms.
04 - Transfer dough to a floured surface and knead for 8 to 10 minutes until smooth and elastic.
05 - Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm environment for one hour or until doubled in size.
06 - Grease a 9x13-inch baking pan with olive oil. Gently press or stretch the dough to fill the pan, dimpling the surface with your fingers. Cover and let rise for 30 minutes.
07 - Set the oven temperature to 425°F (220°C).
08 - Drizzle the remaining olive oil uniformly over the dough. Distribute sliced garlic and chopped rosemary evenly, then sprinkle with flaky sea salt.
09 - Bake for 22 to 25 minutes until the crust is golden brown and the interior is cooked through.
10 - Allow to cool slightly before slicing and serving.
