- 26⅗ ounces warm water (100˚)
- 1 ounce active dry yeast
- 37½ ounces organic bread flour or all-purpose flour
- 1 ounce sea salt
- 1 cup extra virgin olive oil
- 3-4 sprigs rosemary, leaves pulled off
Place water and yeast in 4- or 5-quart electric mixing bowl fitted with a paddle attachment. Pour in flour and salt. Turn mixer on to the lowest speed and mix ~15 seconds, or until fully incorporated. (Note: do not over mix, or the dough will not be soft and spongy.)
Lightly grease the mixing bowl and bring the dough to a ball in the center. Cover the top of the bowl in plastic for ~30 minutes, or until ball has risen to almost double in size. When the first rise is complete, punch down the dough. Cover again and let sit for ~30 mins, or until it rises to double the size again.
After the second rise, grease an 18”x13” baking sheet with ½ to ¾ cup of olive oil. Place the dough in the center and use finger tips to gently press down and out, stretching the dough all the way to the edges of the baking sheet. After it is stretched, drizzle oil over the top, then place plastic over the sheet and again let it rise for ~30 mins, or until the dough is pressing against the plastic. Preheat oven to 450˚; if you have convection, use it!
After dough has risen, carefully remove the plastic. Evenly scatter rosemary leaves over the top of the dough. Place in oven. (Note: you may want to place a larger tray underneath the baking sheet, to catch any oil that spills over the sheet.) Bake for ~10 minutes, then rotate the bread and check the color. If it is still blonde, bake for ~5 more minutes. Bake until bread has an even, copper tone, then carefully pull out of the oven. There may be residual oil on the bottom of the pan that will be hot! Let cool at least to touch before cutting. Bread can be wrapped in plastic and stored up to 4 days. Use for sandwiches, pizza, or even just as an appetizer, dipped into olive oil!