Gather the materials needed for this project:

Kitchen Towel
Large Mixing Bowl with Lid
Measuring Cups
Oven
Skillet
Wooden Spoon

Ingredients:
1/4 oz packet Active Dry Yeast
2 tsp Coarse Sea Salt
4 1/3 cups Flour
1 Fresh Rosemary Sprig
Olive Oil
2 1/4 cups Warm Water

• Add one 1/4 oz packet of Active Dry Yeast to your mixing bowl.
• Mix in 1/4 cup warm water with your wooden spoon.
• When combined, stir in 2 cups of warm water.

Gradually mix in 4 1/3 cups flour, one cup at a time, stirring to combine completely.
• Mix in 1 tsp of salt.
• Loosely cover.

• Let it rise for one (1) hour.

• When we say "Let It Rise", we simply mean leave it alone and let the yeast do it's thing.

• When bread rises, the yeast "eats" the sugar and starches found in the flour, producing carbon dioxide. These air bubbles inflate causing the bread to puff up.

• Drizzle a very thin layer of olive oil into the bottom of your skillet.
• Uncover the dough and sprinkle some flour on top of it and on your hands.
• With your hands and / or spoon, transfer the dough into the skillet and lightly form it into a disk.
• It will be sticky! Sprinkle with flour, if needed.
• Cover it, lightly draped over, with your kitchen towel.

• Let it rise for thirty (30) minutes.

• You won't need to punch it down or knead it.
• In the next step, you'll preheat the oven to 400 degrees F.

• Preheat your oven to 400 degrees F.
• Uncover the dough and drizzle a thin layer of olive oil on top.
• Pull the leaves off of the rosemary sprig, break them into pieces and scatter over your dough.
• Sprinkle with coarse sea salt.

• Bake on the middle rack for 35 - 40 minutes, until golden brown.
• Let it cool for a few minutes.
• Use a pliable spatula to loosen it from your skillet.
• Transfer to a cutting board and serve.

• Enjoy it with butter!