1 package (2.25 tsp) dry yeast
1/3C warm water, about 100 degrees
2.25C tepid water
2 tbs olive oil, plus more for the pan and to paint on top of the bread
3C bread flour
4.5C all-purpose flour
1 tbs sea salt, plus more for sprinkling over the top
2-3 tbs finely chopped fresh rosemary
- Stir the yeast into the 1/3 cup of slightly warm-to-the-touch water and let it rest for 10 minutes.
- In a stand mixer, pour in 2 1/4 cups of tepid water and 2 tablespoons olive oil.
- After the yeast has rested for 10 minutes and has begun to froth, pour it into the water-oil mixture.
- Using paddle attachment, add 2 cups of bread flour and the tablespoon of salt.
- Add the rosemary.
- Then, cup by cup, add the rest of the flour (both the bread flour and all purpose).
- As the mixture goes from a batter to a thick dough, you'll want to switch from the paddle attachment to dough hook.
- Knead the dough using the dough hook on low speed for 8 minutes.
- In a large clean bowl, pour in about a tablespoon of oil and put the dough on top of it.
- Spread the oil all over the dough.
- Cover the bowl with plastic wrap and set aside to rise (in a relatively warm spot or at room temp) for an hour and a half until bread about doubles in size.
- Spread a little olive oil in a 9x13 baking dish.
- Place the dough in your baking pans, spreading out evenly.
- Cover the bread and set aside for another 30 minutes.
- Dimple the bread with your thumb. Push in to about the end of your thumbnail, roughly 1/2-inch.
- Cover again and leave it to rise for its final rise, about 2 hours.
- Preheat oven to 400 degrees.
- Once the dough has done its final rise, gently paint the top with olive oil – as much as you want.
- Sprinkle the sea salt on top from about a foot over the bread; this lets the salt spread out better on its way down and helps reduce clumps of salt.
- Put the bread in the oven.
- Bake for a total of 20-25 minutes.
- When the bread comes out of the oven, turn it out onto a rack within 3-5 minutes; this way you'll keep the bottom of the bread crispy.
- Let cool on a rack for at least 10 minutes before eating.