Golden, airy flatbread with crisp crust and olive oil aroma, ideal for serving alongside meals or as appetizers.
# What You Need:
→ Dough
01 - 4 cups bread flour
02 - 2 teaspoons fine sea salt
03 - 1 packet (2 1/4 teaspoons) active dry yeast
04 - 1 1/2 cups lukewarm water
05 - 1/4 cup extra virgin olive oil
→ Topping
06 - 2 tablespoons extra virgin olive oil
07 - 1 tablespoon fresh rosemary leaves, chopped
08 - 1 teaspoon flaky sea salt
09 - 12 to 15 pitted black olives, halved
# Steps:
01 - In a large mixing bowl, combine bread flour and fine sea salt.
02 - In a small bowl, dissolve the yeast in lukewarm water and let it sit for 5 minutes until foamy.
03 - Add the yeast mixture and 1/4 cup olive oil to the flour. Mix with a wooden spoon or hands until a sticky dough forms.
04 - Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
05 - Lightly oil a clean bowl, place the dough inside, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
06 - Preheat the oven to 425°F. Lightly oil a 9 by 13 inch baking pan.
07 - Punch down the risen dough and transfer it to the pan. Gently stretch and press it to fill the pan evenly.
08 - Cover the dough and allow it to rise for an additional 30 minutes.
09 - Dimple the dough with fingertips, drizzle with 2 tablespoons olive oil, sprinkle rosemary and flaky sea salt, then press olive halves evenly onto the surface.
10 - Bake for 22 to 25 minutes until golden brown and crisp.
11 - Remove from the oven, cool slightly, then slice and serve warm or at room temperature.
