Dough:
3 cups flour
2 tsp instant yeast
– if you are using an active dry yeast, make sure you activate it by mixing it with the lukewarm water and set aside for 10 minutes until foamy.
1 1/2 cup lukewarm water
1 tbs olive oil
Dried Rosemary
Kosher Salt
3 tbs olive oil for the baking pan
Depending on your pan, the dough might stick on the bottom and on the sides. You might have to spread butter or use parchment paper. My pan size is about 9′ by 4′.
The dough is very sticky to work with, always drizzle your hand with olive oil.
This bread loves olive oil, you might need to drizzle the top with extra olive oil before baking.
Serve with butter and salt (my personal favourite), ham, pesto, dip in olive oil or any pate you have.