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A tall airy Italian flatbread with a crisp olive oil base and dimples full of rosemary and flaky salt. No kneading, just a long lazy rise.
Stir the 2 teaspoons yeast and the sugar into the 380 ml lukewarm water and leave for 5 minutes until foamy. Add the 4 cups bread flour and the 10 g salt and mix with a spoon into a shaggy sticky dough with no dry flour left.
Pour 30 ml of the olive oil over the dough, cover the bowl and leave at room temperature for 2 to 3 hours until doubled and full of bubbles. Fold the dough over itself 4 times after the first hour.
Oil a 23 by 33 cm baking tin with 30 ml of the olive oil, tip the dough in and gently stretch it towards the corners. Rest for 45 minutes until it relaxes and fills the tin.
Heat the oven to 220°C. Oil your fingers with the last 30 ml olive oil and press straight down through the dough all over to make deep dimples, then scatter the rosemary and the sea salt.
Bake for 20 to 25 minutes until the top is evenly golden and the base sounds hollow when tapped. Lift onto a rack for 10 minutes so the bottom stays crisp.
