Prep 45 mins
Cook 20 mins
- 1 tablespoon dry yeast
- 1 1⁄4 cups warm water
- 4 cups all-purpose flour
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon sea salt
- 1 tablespoon italian seasoning
- 2 tablespoons rosemary sprigs (optional)
- 2 tablespoons extra virgin olive oil
- In a medium bowl, combine the warm water (not too hot or you'll kill the yeast), honey and yeast until dissolved.
- Leave for 5 - 10 minutes unti lthe yeast activates and the mixture develops a layer of froth on the surface.
- In a large bowl, mix the sea salt and flour and make a well in the center.
- Add the yeast and olive oil.
- Mix together , then use your hands until the dough comes together.(I did this step in my kitchenaid.).
- Tip the dough onoto a lightly floured surface and knead until th edoor is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchenaid to do this.
- If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
- Shape the dough into a round ball and place in a large, oiled bowl.
- Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
- After first rising of dough , split dough into 2 evenly sized disks, and roll out each disk to about 10" pieces to fit pan.
- Place into 2 lightly greased pans.
- Cover both pans with a damp cloth and let the dough rise a second time for about 30 minutes.
- Uncover dough and push your fingers into the dough right to the bottom of the pan to creat a dimple texture.
- Cover and let dough rise again for 30 minutes.
- Drizzle olive oil over each dough and sprinkle with seat salt and seasoning.
- Add Rosemary is desired.
- Bake for 20 - 25 minutes in a preheated 375 degree oven until golden brown.