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1
Stir yeast into a small bowl with the 1/3 cup warm water. Let rest for 10 minutes, until foamy.
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2
In a large bowl, mix the 21/4 cups tepid water, olive oil, and the foamy yeast mixture.
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3
Mix 2 cups of bread flour and salt into the water mixture. Mix in 2 tablespoons rosemary. Add the rest of the bread flour and the all-purpose flour, 1 cup at a time until it all comes together in a ball of dough.
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4
Turn dough onto a lightly floured surface, knead for 8 minutes. If the dough is sticky, add additional flour.
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5
Spray a large bowl with nonstick spray. Turn dough around in the oiled bowl. Cover and let rise for 90 minutes, or until doubled in size.
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6
Divide the dough into 2 balls of dough.
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7
Spread some olive oil onto 2 baking sheets. Place a ball of dough onto each baking sheet, spread so the dough is about 1 inch thick. Cover and let rise for 30 minutes.
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8
Using your fingers, press about 1/2 inch into the dough to make dimples. Cover and let rise about 2 hours.
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9
Preheat oven to 400u00b0F.
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10
Brush olive oil over all of the dough. Sprinkle with coarse sea salt. Sprinkle with remaining 1 tablespoons rosemary.
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11
Bake for 20-25 minutes until the bread is cooked through. It will sound hollow when you knock on it. Let cool for at least 10 minutes before serving.
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12
Adapted from Simply Recipes.
