Categories: Pizza/flatbread
Ingredients
- 1 package active dry yeast (21/4 tsp if measuring from bulk yeast)
- 2 cups lukewarm water
- 1/2 TBSP kosher salt
- 4⅓ cups all-purpose flour
- olive oil
- rosemary
Directions
- Combine yeast and warm water in a large bowl or pitcher.
- Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated.
- Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.
- Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10" or 12" skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky)
- Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes.
- Preheat the oven to 400ºF.
- Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.
- Bake for 35-40 minutes until the top is a deep brown color.