Ingredients:
- 1 pkg. instant yeast
- 2 c. lukewarm water
- 4 ½ c. flour divided in half
- 1 ½ TBSP fresh rosemary, chopped, plus more for crust
- 1 ¼ tsp granular salt
- 1 TBSP flaky sea salt
- 2 TBSP olive oil
Directions:
Brush 1 TBSP olive oil over bottom, sides of 12” cast iron skillet, set aside.
In large bowl, whisk yeast into lukewarm water. Add 2 ¼ c. flour, whisk until well combined. Add granular salt, rosemary, and remaining flour. Stir with spatula until combined and doughy. Cover bowl loosely with plastic wrap, set in warm spot to rise until doubled in size (about 1 hour).
Sprinkle hands and dough with flour, especially around the edges where it meets the bowl. Gently separate dough away from bowl, bit by bit, until it’s roughly rounded and can be placed in skillet. (Dough will fill up skillet during the bake.) Cover, let rise again for 30 min while preheating oven to 400º.
Brush remaining 1 TBSP olive oil over the dough. With a sharp knife, cut dough into desired pattern. Sprinkle with sea salt and remaining rosemary.
Bake for 30-40 minutes or until top crust is golden.