Place the flour, water and yeast in a stand mixer and mix on low speed until fully combined and no dry white flour is visible, about 3 minutes. Let rest for 20 minutes.
Add the table salt and once again mix on low speed this time for 10 minutes, scraping down the sides if necessary (dough will be watery almost a consistency of a batter).
Oil a large bowl with 2 TBSP of the oil. Scrape the dough into the oiled bowl and move dough around to ensure all the dough is covered in oil. Cover with plastic wrap and let rise in a warm place for 3 hours, dough will form small bubbles and should at least double in size.
Preheat oven to 450°F. Oil a baking sheet with 2 TBSP of oil, Scrape the dough onto the baking sheet and using a spatula spread out evenly.
Sprinkle dough with the kosher salt and bake in the preheated oven for 15 minutes. Remove dough from the oven, sprinkle with the rosemary and Parmesan and return to the oven to bake for 10 more minutes or until crust begins to brown.
Brush on the remaining TBSP of oil, cut into squares and serve.
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