Ingredients
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 cups lukewarm water
- 2 teaspoons sugar
- 2 teaspoons active-dry yeast
- room temperature butter, about 2 tablespoons
Dissolve the sugar in the water. Sprinkle the yeast over top. There is no need to stir. Let it stand for about 10 to 15 minutes or until the mixture is foamy, activating the yeast. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.
Butter one large 9×13-inch Pyrex baking dish. Place all of the dough in the dish. Using your fingers, gently spread the dough out so that it fits the shape of the pan. Use your fingers to create dimples in the surface of the dough. Drizzle the dough with 2 tablespoons of olive oil. Sprinkle the surface of the dough liberally with chopped rosemary and sea salt. Let rise for 20 to 30 minutes. Bake for 15 minutes at 425ºF and 17 minutes (or longer) at 375ºF. Remove from pan and let cool on cooling rack.
