Ingredients

SPONGE

1 tsp active dry yeast

1/2 c. warm water

1/4 c. all-purpose flour

DOUGH

1 tsp active dry yeast

1 c. warm water

3 T. olive oil

3 1/4 c. flour

2 tsp. sea salt

TOPPING

olive oil

sea salt

dry rosemary

Preparation

SPONGE

  1. Sprinkle the yeast over the warm water and whisk
  2. Let stand about 10 minutes, until creamy
  3. Add flour and cover tightly. Let stand 45 minutes

DOUGH 4. sprinkle yeast over warm water and whisk it. 5. Let stand about 10 minutes, until creamy 6. Stir the yeast mixture and olive oil into the sponge 7. Whisk in one cup flour 8. Stir in salt and remaining flour and mix until well-blended 9. Knead on lightly-floured surface until soft and well-blended, about 8-10 minutes 10. Place the dough in a lightly oiled container, cover tightly, and let rise until doubled, 1 hr 15 min

CHECKPOINT: dough should be soft, delicate, and full of air bubbles

  1. Flat on an oiled 11 x 17 baking pan, press out with oiled or wet hands
  2. Cover with a towel and let it relax for 10 minutes, then stretch out again until it reaches the edges
  3. Cover with a towel. Let rise 45 min to an hour, or until it is filled with air bubbles
  4. Preheat oven to 425 F
  5. Dimple dough vigorously and add the olive oil, sea salt, and rosemary.
  6. Put dough in the oven
  7. Spritz the walls and floor of the oven with cold water 3 times in the first ten minutes of baking
  8. Bake until crust is crisp and top golden, about 20-25 minutes
  9. Remove from pan and immediately place on rack to cool.