Ingredients:
Dough:
2 packets of active dry yeast (30 g)
1/2 cup warm water
1 pinch of salt
3 1/2 cups all-purpose flour
Copious amount of coarse salt and fresh rosemary to taste
Toppings:
Rosemary:
1 tablespoon of coarse salt
1 1/2 tablespoons of fresh rosemary leaves
Olives:
8 black olives
8 green olives
1 tablespoon of coarse salt
Ingredients:
Dough:
2 packets of active dry yeast (30 g)
1/2 cup warm water
1 pinch of salt
3 1/2 cups all-purpose flour
Copious amount of coarse salt and fresh rosemary to taste
Toppings:
Rosemary:
1 tablespoon of coarse salt
1 1/2 tablespoons of fresh rosemary leaves
Olives:
8 black olives
8 green olives
1 tablespoon of coarse salt
1
Make the dough: Place the yeast in a bowl and add warm water
Mix until it dissolves completely, then let it sit for 30 minutes
2
In a separate bowl, combine flour and salt
Create a depression in the center and pour in the dissolved yeast mixture
Mix well to form a firm yet manageable dough
Cover with plastic wrap and let it rise for an hour in a protected area
3
Punch down the dough with your hands until it becomes pliable again
Wrap it with plastic wrap and let it rest for another 30 minutes
4
Preheat your oven to 350°F (180°C)
Punch down the dough once more, then shape it into your desired form
5
Place the shaped dough on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with coarse salt and rosemary leaves
Bake for 30 minutes or until golden brown
6
Remove from the oven and let it cool before slicing and serving.
