Ingredients
5tbspwarm water,or more as needed
2½tspactive dry yeast
1tspwhite sugar
2cupsall-purpose flour
¼tspsalt,or more to taste
2tbspolive oil,divided
3sprigsfresh rosemary,leaves stripped
Preparation
Combine 5 tablespoons of warm water, yeast, and sugar in a large bowl. Let stand until creamy for about 10 minutes.
Add flour and ¼ teaspoon of salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and the mixture has pulled together into a dough.
Turn out onto a lightly floured surface and knead until springy for 4 to 6 minutes.
Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume for about 30 minutes.
Preheat the oven to 465 degrees F. Lightly grease a baking sheet.
Deflate the dough and turn it out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet.
Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
Bake in the preheated oven to desired crispness for about 10 minutes for a light and fluffy or 20 minutes for crunchier and darker on the outside.
