Ingredients
3 tbsp extra virgin olive oil, divided, plus more for serving
3½ tbsp fresh rosemary, chopped, plus more for sprinkling
2 tsp granulated sugar
1 cup warm water, (110 - 115 degrees F)
2¼ tsp active dry yeast, (¼ oz packet)
1 tsp fine salt
2½ cups all-purpose flour, (up to 3 cups), plus more for dusting
Preparation
Preheat the oven to 400 degrees F.
Combine water, active dry yeast, and granulated sugar in a bowl.
In a separate bowl, add the flour and make a well. Add the olive oil, rosemary, and salt. Mix to combine.
Add the bloomed yeast into the flour. Combine until it forms a dough.
Dust working area with flour. Knead for about 10 minutes until the dough becomes elastic. Form the dough into a sphere.
Transfer into a bowl dusted with all-purpose flour. Proof for about 1½ hours until the dough doubles in size.
Knead and shape the dough into a sphere again. Divide the dough in half and shape it as desired.
Grease a baking sheet with cooking spray. Place the doughs on the sheet.
Bake for 10 minutes.
Remove from the oven, then drizzle each dough with 1 tablespoon of olive oil. Sprinkle with rosemary.
Return to the oven and bake for 40 minutes until golden brown.
Serve warm and enjoy!
