# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 2 teaspoons fine sea salt
03 - 2¼ teaspoons active dry yeast
04 - 1½ cups warm water (approximately 105°F)
05 - ¼ cup extra-virgin olive oil, plus additional for drizzling
06 - 1 teaspoon sugar
→ Topping
07 - 2 tablespoons extra-virgin olive oil
08 - 2 tablespoons fresh rosemary, chopped
09 - 1 tablespoon fresh thyme leaves
10 - 1 teaspoon coarse sea salt
11 - Freshly ground black pepper (optional)
# How to Make It:
01 - Combine warm water, sugar, and yeast in a small bowl; stir gently and let rest for 5–10 minutes until foamy.
02 - In a large bowl, mix flour and fine sea salt; create a well and add the yeast mixture along with ¼ cup olive oil.
03 - Stir with a wooden spoon or hands until a sticky dough forms.
04 - Transfer dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover with a damp cloth, and allow to rise in a warm spot for 1 hour or until doubled in size.
06 - Gently deflate dough, transfer to a parchment-lined baking sheet, and stretch into a roughly rectangular or oval shape about ¾ inch thick.
07 - Cover loosely with a towel and let rest for 30 minutes; preheat oven to 430°F meanwhile.
08 - Dimple dough with fingertips; drizzle with 2 tablespoons olive oil; sprinkle rosemary, thyme, and coarse sea salt; add black pepper if desired.
09 - Bake for 22–25 minutes until golden brown and crisp along the edges.
10 - Remove from oven, allow to cool slightly, then cut into squares or strips; serve warm or at room temperature.
