Preparation Steps

• In a large bowl, whisk together the flour, yeast, and salt.
• Pour in the warm water and olive oil. Stir with a wooden spoon or spatula until just combined and a shaggy dough forms.
• Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
• Grease a 9x13 inch baking pan with 1 tablespoon of olive oil. Turn the dough out into the prepared pan. Gently stretch the dough to fill the pan, using oiled hands if necessary.
• Cover the pan and let the dough rest for another 20-30 minutes.
• Preheat your oven to 400°F (200°C).
• Drizzle the remaining 2 tablespoons of olive oil over the dough. Dimple the dough all over with your fingertips. Sprinkle with chopped rosemary and flaky sea salt.
• Bake for 20-25 minutes, or until golden brown and cooked through.
• Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.