Ingredients:

  • 3 cups (375g) All-purpose flour
  • 1 ½ cups (355ml) Warm water (110°F)
  • 2 ¼ tsp (7g) Instant yeast
  • 1 tbsp (21g) Honey
  • 1 tsp (6g) Fine sea salt
  • 1/3 cup (80ml) Extra virgin olive oil
  • 3 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, roughly chopped
  • 1 tsp Flaky sea salt
  • ½ tsp Cracked black pepper

Instructions:

  1. In a large mixing bowl, combine warm water, honey, and instant yeast. Let sit for 2 minutes until slight bubbling occurs. Stir in the flour and fine sea salt with a spatula until a sticky dough forms with no dry streaks.
  2. Coat a 9x13 inch metal baking pan with 2 tablespoons of olive oil. Transfer the dough to the pan, flipping once to coat. Stretch the dough to the edges, resting for 3 minutes if it snaps back. Use fingertips to press deep dimples across the entire surface.
  3. Preheat oven to 425°F (220°C). Whisk the remaining olive oil with minced garlic and rosemary. Pour the mixture over the dough so the oil pools in the dimples. Sprinkle with flaky salt and cracked pepper.
  4. Bake for 20 minutes or until the crust is golden brown and the bottom is crisp.