Method
Mix the flour, yeast, kosher salt, water, and half the olive oil into a sticky dough. Fold it over itself several times, cover, and rise until doubled, 60–90 minutes.
Coat the pan generously with olive oil. Transfer the dough, gently stretch toward the corners, cover, and proof until puffy, 30–45 minutes.
Heat the oven to 425°F. Oil your fingertips, dimple the dough deeply, and top with rosemary, flaky salt, and the remaining oil.
Bake until deeply golden, 22–28 minutes. Cool on a rack before slicing.
Notes
Refrigerate the first rise overnight for more flavor, then bring the dough toward room temperature before panning.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Serve with Creamy Roasted Tomato Soup.
- Pair with Classic Vegetable Minestrone.
- Cut into strips or wedges for serving with Classic Creamy Hummus.