Rosemary Garlic Flatbread

Instructions

1. Prepare the yeast mixture
   In a large bowl, combine warm water, sugar, and yeast. Stir gently and let sit for about 5-10 minutes until foamy. This indicates that the yeast is active and ready to use.
2. Make the dough
   Add 3 cups of flour, 2 tablespoons olive oil, and 1 teaspoon salt to the yeast mixture. Mix until a soft dough forms. Gradually add remaining flour until the dough pulls away from the sides of the bowl. Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic.
3. First rise
   Place the dough in an oiled bowl, turning once to coat both sides. Cover with a damp cloth and let rise in a warm place for about 45-60 minutes, or until doubled in size.
4. Prepare the garlic-rosemary oil
   While the dough is rising, heat 2 tablespoons olive oil in a small pan over low heat. Add minced garlic and 1 tablespoon rosemary. Cook gently for 1-2 minutes until fragrant but not browned. Remove from heat and let cool.
5. Shape the flatbread
   Preheat oven to 425°F (220°C). Sprinkle a baking sheet with cornmeal. Punch down the risen dough and transfer it to the prepared baking sheet. Using your fingertips, press and stretch the dough into a rectangle or oval about 1/2 inch thick. Make dimples all over the dough with your fingertips.
6. Add toppings and second rise
   Brush the dough with the garlic-rosemary oil, making sure some garlic and rosemary bits get into the dimples. Sprinkle with remaining rosemary, sea salt, and black pepper. Let rest for 15-20 minutes to rise slightly.
7. Bake the flatbread
   Bake in the preheated oven for 20-25 minutes, until golden brown. The bread should sound hollow when tapped on the bottom.
8. Finish and serve
   Remove from the oven and immediately drizzle with a little more olive oil. Let cool slightly on a wire rack before slicing. Serve warm or at room temperature, alongside soups, salads, or as an appetizer with dips.