Ingredients:

  • 3 cups (360 g) bread flour (or all-purpose flour)
  • 1 1/4 cups + 2 tbsp (270 ml / 270 g) lukewarm water (about 95–105°F / 35–40°C)
  • 2 tsp (7 g) instant dry yeast (or 2 1/4 tsp / 7 g active dry yeast)
  • 1 tsp (6 g) fine sea salt
  • 3 tbsp (45 ml) extra-virgin olive oil (for the dough)
  • 2–3 tbsp (30–45 ml) extra-virgin olive oil (for the pan and surface)
  • 1 tsp (approx. 4–6 g) flaky sea salt (for finishing)
  • 1–2 tbsp fresh rosemary leaves, chopped (or several sprigs lightly pressed on top)
  • Optional: 1 small garlic clove, thinly minced
  • Optional: 10–12 cherry tomatoes, halved
  • Optional: 4–6 kalamata olives, halved
  • Optional: 1/2 small red onion, thinly sliced

Instructions:

  1. Combine flour, yeast, and salt in a large bowl (for instant yeast). Add lukewarm water and 3 tbsp olive oil; stir until a loose, shaggy, sticky dough forms. If using active dry yeast, proof it in warm water first and then mix with flour and salt.
  2. Let the dough rest 10–15 minutes to hydrate (autolyse). If time allows, perform 2 sets of stretch and folds during bulk rise at 20–30 minute intervals to build strength.
  3. Cover the bowl and let the dough bulk rise at room temperature for about 1–1½ hours until visibly puffed and slightly airy (about 30–50% increase).
  4. Generously oil a 9 x 13-inch rimmed baking pan with 2–3 tbsp olive oil. Turn the dough into the oiled pan using oiled hands or a spatula and gently spread to roughly fill the pan. Rest 10–15 minutes if the dough resists.
  5. Cover and let the dough proof in the pan for 30–60 minutes until the surface is puffy and billowy with visible air bubbles under the surface.
  6. Using oiled fingertips, press firm dimples all over the dough, leaving wells to catch oil and toppings. Drizzle 1–2 tbsp olive oil over the surface, pushing oil into dimples; scatter chopped rosemary and flaky sea salt and add any optional toppings, pressing them gently into the dough.
  7. Preheat the oven to 450°F (230°C) while the dough proofs. Bake on the middle rack for 18–25 minutes until the crust is deep golden brown, edges are crisp, and the bottom sounds hollow when tapped. Target internal temperature ~200–205°F (93–96°C) if using a thermometer.
  8. Remove from oven, drizzle a little more olive oil if desired, and sprinkle extra rosemary or flaky salt. Cool in the pan for 10 minutes, then transfer to a wire rack or slice straight from the pan. Serve warm or at room temperature.