Al Rosmarino Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let sit for 5–8 minutes until foamy.

Mix dough

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium for 5–6 minutes.

First rise

Lightly oil a clean bowl with a little olive oil, place the dough in the bowl, cover with plastic wrap or a damp cloth, and let rise in a warm draft-free place for 60–75 minutes, or until doubled in size.

Preheat oven

Preheat the oven to 450°F (230°C). If you have a baking stone or steel, place it on the middle rack while preheating; otherwise use a rimmed baking sheet turned upside down.

Shape

Punch down the risen dough and transfer to a lightly oiled baking sheet (or parchment). Using your fingers, stretch and press the dough into a roughly 10x12-inch rectangle or an oval about 3/4-inch thick. If the dough resists, let it rest 5–10 minutes and continue.

Prepare garlic rosemary butter

In a small saucepan or microwave-safe bowl, melt the unsalted butter with 1 tablespoon extra-virgin olive oil over low heat. Stir in the minced garlic and chopped rosemary and warm for 30–45 seconds to release aromas (do not brown the garlic). Remove from heat.

Top dough

Brush the garlic-rosemary butter evenly over the stretched dough, making sure to coat edges. Using your fingertips, dimple the surface of the dough to create small pockets that hold the butter. Sprinkle coarse sea salt evenly over the top. If using, lightly sprinkle grated Parmesan cheese.

Bake

Bake in the preheated oven for 12–16 minutes, or until the crust is golden brown and the bottom sounds hollow when tapped. Baking time may vary depending on oven and thickness—check at 12 minutes.

Finish

Remove from oven and immediately brush again with any leftover garlic-rosemary butter or drizzle the reserved 1 tablespoon extra-virgin olive oil over the top for shine. Let rest 5 minutes, then sprinkle a final pinch of flaky salt and additional chopped rosemary if desired.

Slice & serve

Cut into 8 starter-sized pieces and serve warm as a starter alongside salads, soups, or antipasti.