1/2 T Sugar, (to proof)
1/2 c Water, slightly warm (to proof)
1 c Water, room temperature
1 T Olive Oil, extra virgin
3 1/2 c Flour
1 1/2 t Sea Salt
1 bunch Scallions
1 bunch Rosemary, fresh-¬Ω whole ¬Ω finely diced
1 1/2 t Sea Salt, (topping)
1/3 c Olive Oil, extra virgin (topping)
Proofing the Yeast
Combine the yeast, sugar, and water.
Let the mixture sit in a warm place until yeast begins to bubble.
Preparing the Dough
Add 1 cup water and oil to the proofed yeast.
Stir in the salt and flour (paddle attachment on a K-5A mixer) and mix until dough comes together (1-2 minutes).
Add a little additional water if necessary.
Knead the dough by hand for 10 minutes.
Alternately knead the dough by machine: With a dough hook at low speed for 1-2 minutes.
Increase speed to medium and knead until dough just begins to hold on hook, about 3 minutes.
Stop and push dough off hook.
The dough will look velvety and feel elastic to the touch.
By hand, knead in the slivers of scallion and the finely chopped rosemary.
Lightly oil top surface of dough and place in a lightly oiled bowl.
Cover tightly with clear wrap.
Place in a warm location and let rise until double, about 1 1/2 hours.
Shape & Second Rise
Lightly oil the half sheet pan.
Roll out the dough.
Place in pan.
Shape to fit the pan.
Cover, place in a warm location and let rise for 30 minutes.
Dimple and Third Rise
Uncover the dough and dimple it vigorously with fingertips.
The indentations should be no more than 1/2 inch deep.
Cover and let rise to double a third time, about 1/2 hour.
Preheat the oven at 400 degrees F.
Pour the topping oil evenly over top, filling the indentations, sprinkle with salt and whole rosemary leaves.
Place in the oven on a middle shelf for approximately 20-25 minutes
Spray with water 3 times during the first 10 minutes
Cool on racks to insure a crisp crust.
Serve on the same day, warm or at room temperature