Description
A classic Italian flatbread with a golden crust and airy interior, seasoned with olive oil and herbs.
Ingredients
- 3 ½ cups (420g) all‑purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ tsp salt
- 1 tbsp sugar
- 1 ½ cups (360ml) warm water
- ¼ cup (60ml) extra‑virgin olive oil, plus more for drizzling
- 1 tsp dried rosemary (or fresh sprigs)
- Sea salt for topping
Instructions
- In a bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- In a large bowl, whisk flour and salt. Add yeast mixture and 2 tbsp olive oil; mix until a sticky dough forms.
- Knead on a floured surface 8–10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise 1–1½ hours until doubled.
- Oil a baking sheet, transfer dough, and gently press to fit. Cover and let rise 20–30 minutes.
- Preheat oven to 425°F (220°C). Dimple the dough with fingertips, drizzle with olive oil, sprinkle rosemary and sea salt.
- Bake 20–25 minutes until golden brown. Cool slightly before slicing.
Notes
- For extra flavor, add garlic or olives on top.
- Use a baking stone if available for crispier crust.
- Dough can be refrigerated overnight for deeper flavor.
Nutrition
- Serving Size: 1 slice (approx)
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
