2 teaspoons honey
1 (0.25 ounce) package active-dry yeast
3 1/2 cups all purpose flour
1/4 cup olive oil, plus more for drizzling
2 teaspoons flaky sea salt, plus extra for sprinkling
2 sprigs fresh rosemary
Add warm water and honey to the bowl of a stand mixer with the bread hook attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl with olive oil, then place the dough ball back in the bowl and cover it with saran wrap. Place in a warm location (I set mine on the edge of the stove and turn the oven on to 200 to give warmth) and let the dough rise for 55-60 minutes, or until it has nearly doubled in size.
Turn the dough onto a floured surface, and roll it out until that the dough is about 1/2-inch thick. Cover the dough again with a damp warm towel, and let the dough continue to rise for another 20 minutes.
Preheat oven to 400°F. Transfer the dough to a large parchment lined baking sheet. Use your fingers to poke deep dents (like super deep - poke all the way down to the baking sheet) all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt. (if it seems dry, use more oil. The first time I made this I used 2 tbs. The second like more like 4 1/2, so more is okay!)
Bake for 20-25 minutes, or until the dough is slightly golden and cooked through.
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