Fingertips pressing deep dimples into the dough, olive oil pooling in each one, rosemary on top: before baking, a generous pinch of Les Terres Blanches’ Salt Flakes Spain, light and crisp, gives the golden crust its delicate crunch.
Serves 8 · 45 min + 2 h rising
- Mix 4 cups (500 g) bread flour, 1 1/2 cups (375 ml) lukewarm water, 2 tsp instant yeast and 1 tsp fine salt, then cover and let rise until doubled, about 1 1/2 hours.
- Spread the dough in an oiled 9 × 13-inch (23 × 33 cm) pan, cover and let rise for 30 minutes more.
- Press deep dimples into the dough with your fingertips, drizzle with 3 tbsp olive oil and scatter with rosemary leaves and a generous pinch of the Spanish salt flakes.
- Bake at 425°F (220°C) for 20 to 25 minutes, until golden, and serve warm.
The star of this recipe: Salt Flakes Spain, by Les Terres Blanches.
