Craft Recipe

Activate yeast (if needed)

If using active dry yeast instead of instant, combine yeast, warm water, and sugar in a small bowl and let sit 5–10 minutes until foamy. If using instant yeast, sprinkle the yeast and sugar directly into the flour in step below and skip this activation step.

In a large mixing bowl (or the bowl of a stand mixer fitted with the dough hook), combine the flour, instant yeast, sugar, and fine sea salt. Stir briefly to distribute ingredients.

Add the warm water and 2 tablespoons olive oil to the dry ingredients. If you activated yeast separately, add the foamy mixture now. Mix on low with a spoon or the mixer until the dough comes together into a shaggy mass, about 1–2 minutes.

Knead the dough by hand on a lightly floured surface for 6–8 minutes until smooth and slightly tacky, or knead in the stand mixer for 5–6 minutes on medium-low. The dough should be soft and elastic; add up to 1 tablespoon extra water or flour as needed to reach the right consistency.

Lightly oil a clean bowl, place the dough inside, and turn once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

After the first rise, gently punch down the dough, turn it out onto a lightly floured surface, and shape into a rough rectangle. For a single medium flat focaccia-style cracker/flatbread, shape to about 10x14 inches and about 1/2-inch thick. For smaller pieces, divide into 6 equal portions and shape each to a 6–7 inch oval or round.

Transfer the shaped dough to a parchment-lined baking sheet or oiled baking pan. Cover loosely and let rest 15–20 minutes while you preheat the oven.

Preheat the oven to 450°F (230°C) with a rack in the middle position. Place a baking stone or heavy baking sheet inside if you have one for a crisper bottom.

In a small bowl, combine 2 tablespoons olive oil, minced garlic, chopped rosemary, coarse sea salt, and freshly ground black pepper. Stir to combine and let sit briefly to mellow the garlic.

Using your fingertips, dimple the surface of the rested dough pieces to create small wells (if making one larger sheet, use your fingers to press and dimple across the whole surface). Brush the dough evenly with the garlic-rosemary oil, making sure oil pools in some dimples — this creates crisp, flavored pockets.

If using grated cheese as a finish, sprinkle the Parmesan or Pecorino evenly over the oiled dough now. Add oven-dried tomatoes or halved roasted cherry tomatoes across the surface, and scatter red pepper flakes if using.

Bake in the preheated oven until the crust is golden and blistered at the edges, about 12–16 minutes for a single medium sheet or 10–12 minutes for smaller pieces. Rotate the pan halfway through baking for even color. If you prefer extra crispness, switch to broil for the last 1–2 minutes while watching closely.

Remove from oven and immediately brush lightly with a little more olive oil if desired. Top with torn fresh basil and arrange prosciutto slices over the warm bread just before serving (prosciutto warms but should not be baked if you want it delicate).

Let rest 5 minutes, then slice or tear into pieces. Serve warm or at room temperature. Store cooled leftovers in an airtight container for up to 2 days; refresh in a 350°F (175°C) oven for 5–7 minutes to crisp before serving.