Rosemary-Sea Salt Flatbread

Adapted by
November 2014
Yield: 4 loaves


500 grams sifted stone ground red wheat flour, plus additional as needed
425 grams room temperature water
100 grams levain
11 grams sea salt
olive oil
2 sprigs rosemary
1 pinch large flake sea salt


In a bowl, combine flour and water. Rest at least 30 minutes. Add levain and sea salt, squeezing the mixture together until completely combined. Rest 1 hour, turning dough in on itself every 15 minutes. Continue to turn dough every hour until dough has risen about 25 percent. Divide dough evenly into four pieces. Dust a sheet tray with flour, shape dough pieces into balls, and rest 1 hour. Heat oven to 550°F. Flip dough onto a wooden peel, roll out into a square, drizzle with olive oil, and top with rosemary and salt. Bake in oven (preferably on a pizza stone, if not in a masonry oven) and cook until golden brown on top.