More of a bread than a pizza, mainly because it seems to be more akin to a thin focaccia. It is perfect as an accompaniment to soup, pasta or grilled veggies.
INGREDIENTS
Dough
3 cups all-purpose (plain) flour
1 tsp. fine salt
1 tsp. sugar
1 tsp. instant dry yeast
2 tbsp. extra-virgin olive oil
1 cup cold water
Topping
olive oil
fresh rosemary
coarse sea salt
INSTRUCTIONS
Mix all dough ingredients together and knead until smooth, about 10 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. I usually cover that with a folded tea towel as well – I’m not sure whether that just helps hold in the warmth or if yeast likes the dark, but I get a better rise that way. Let rise in a warm place for 4 hours.
Turn dough out onto a floured surface, divide in 2 if making 2 small loaves and stretch and fold into a ball, tucking the seams underneath. Cover with a well-wrung damp tea towel and let rise for another 2 hours.
Preheat oven to 400 F and prepare a large baking sheet by lining with baking paper and sprinkling with flour.
Transfer the dough to the pan and press out to desired size and thickness. Press your fingertips all over the top of the dough to create impressions. Drizzle with olive oil, rosemary leaves and coarse sea salt.
Bake for 12 – 15 minutes, until golden. Serve warm.
