Schiacciata

Ingredients

Active dry yeast

2 teaspoons

Warm water

1 cup (110°f or 43°c)

Granulated sugar

1 teaspoon

All-purpose flour

3 cups

Salt

1 teaspoon

Olive oil

4 tablespoons, divided

Fresh rosemary

2 tablespoons, chopped

Instructions

1. In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes, or until the yeast is foamy.
2. Add the flour, salt, and 2 tablespoons of the olive oil to the yeast mixture. Stir until a dough forms.
3. Turn the dough out onto a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat your oven to 450°F (230°C).
6. Punch down the dough and turn it out onto a floured surface. Roll the dough out into a large rectangle, about 1/2 inch thick, and transfer to a greased baking sheet.
7. Brush the dough with the remaining 2 tablespoons of olive oil and sprinkle with the chopped rosemary.
8. Using your fingers, gently press dimples into the surface of the dough for a traditional look.
9. Bake for 15-20 minutes, or until golden brown. Let cool slightly before slicing and serving.