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1
In a large bowl, sprinkle yeast over warm water and gently mix. Let sit for 5-10 minutes, until small bubbles form at the sides. Add 1 cup of flour, mix well, and let rest for ten minutes.
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2
Add the rest of the flour, olive oil, and salt, and mix well with a spoon until you have a shaggy mass. Turn out onto a floured work surface, sprinkle more flour on top, and let rest ten minutes.
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3
Gently knead dough by lifting half and folding it over the other half, pressing down, turning the dough, and repeating the lifting and folding, about a dozen times or until smooth and elastic.
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4
Wash and dry bowl and brush it with olive oil. Place dough in bowl, turning to coat in olive oil. Cover with a towel at let rise until doubled. It took me two hours.
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5
Preheat oven to 450 degrees. Line a sheet pan with parchment paper and brush the parchment paper with oil.
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6
Turn out dough onto parchment paper and press or stretch it out until you have a rectangular shape that covers most of the pan. Use your fingertips to dimple the dough. Let rest 20 minutes.
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7
Brush dough with olive oil. Press dates halves into dough, flat side down, three date halves vertically and six horizontally. Sprinkle over hazelnuts, then cinnamon, then sea salt.
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8
Bake twenty-five minutes, until well browned at the edges. Slice into eighteen pieces, with one date half on each piece.
