550 g flour 00
300 ml warm water
10 g salt
12 g dry yeast (better result if 18 g)
Dissolve the yeast in the warm water and pour it over the flour. Knead the dough.
Let it rise for 4 hours. Roll out the dough into a baking tray lightly greased with olive oil and let it rise again covered with cling wrap for about 20 minutes.
Prepare an emulsion by mixing the olive oil & water in a bowl (1/2 cup water + 25 ml olive oil).
Spread the emulsion on the leavened dough, creating dents in the dough by pressing with your fingers.
Sprinkle with rosemary & sea salt (i’ve used dry spices, olives & cherry tomato) and bake at 180 ° C for 20 minutes.