1/4cupextra virgin olive oilplus more for drizzling
2teaspoonsflaky sea salt plus extra for sprinkling, or Himalayan salt
Add warm water (about 110°F, which you can measure with a thermometer) and sugar to the bowl of a stand mixer with the dough attachment. Stir to combine. Sprinkle in the yeast and give it a quick stir to combine. Let sit for 5-10 minutes until the yeast has bloomed (it will appear foamy).
Turn on the mixer to low speed. Gradually add the flour, olive oil, and salt. Increase your speed to medium-low, and continue mixing for 5 minutes. (If your dough is too sticky and isn’t pulling away from the sides of the bowl, you can add in an extra 1/4 cup flour during mixing.)
Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil (or cooking spray if you prefer). Place the dough back in the bowl and cover it with a damp towel. Let the dough rise in a warm location for 45-60 minutes, or until it has almost doubled in size.
Turn the dough onto a floured surface, and roll it out into a large rectangle. It should be about 1/2-inch thick. Cover the dough again with a damp towel, and allow to rise for another 20 minutes.
Preheat your oven to 400°F. Transfer the dough to a large parchment-covered baking sheet. Use your fingers to poke deep dents over the surface of the dough all the way down to the baking sheet. Drizzle olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary and sea salt.
Bake for 20 minutes, or until the dough is slightly golden and cooked through.
To serve, drizzle with a little more olive oil if desired. Slice, and serve warm.
You can also press it into a 9 x 13-inch baking dish, instead of using a baking pan.