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1
In a large bowl or the work bowl of an electric mixer dissolve yeast in the milk.
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2
Add sugar and 1 cup of the flour.
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3
Mix well and let stand in a warm place about 15 minutes for the yeast to activate.
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4
Mix another 2 1/2 cups flour into the yeast mixture with the dough hook attachment until smooth.
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5
With the machine running, add 1 cup flour and knead for 6 minutes.
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6
Turn out onto a board and lightly knead in remaining 1/2 cup flour.
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7
The dough should remain rather wet to ensure a soft and light bread.
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8
Shape the dough into a ball and put it in an oiled bowl.
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9
Cover with a damp towel and allow to rise in a warm place until doubled in bulk about 20 minutes.
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10
Turn dough out onto a lightly floured work surface.
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11
Press dough with finger to gently stretch dough to fit in pan, and then use a rolling pin to lightly flatten.
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12
Oil an 11 by 17-inch baking sheet with 1/3 cup olive oil.
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13
Transfer the dough to the baking sheet.
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14
Using your fingertips, nudge the dough into a rectangle.
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15
Cover and let rise again until doubled, 30 to 40 minutes.
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16
To bake, preheat oven to 400 degrees F.
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17
Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough.
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18
Brush olive oil over the top, filling in the wells.
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19
Sprinkle the salt and rosemary over the surface.
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20
Bake until crisp on the bottom and golden brown on top, about 30 to 35 minutes.
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21
Cut into wedges, top with crumbled blue cheese and honey.
