Zubereitung

1. 1

   Mix the flour, instant yeast, sugar and salt in a large bowl. Add the water and 20 ml of the olive oil and stir with a spoon into a very soft, sticky dough.

2. 2

   Cover the bowl and let the dough rest in the fridge overnight so the large air pockets can develop.

3. 3

   Brush a baking tray with 20 ml of the olive oil. Tip in the dough, stretch it out with oiled fingers and let it proof at room temperature for 60 minutes.

4. 4

   Press deep dimples into the dough with your fingertips, drizzle over the remaining olive oil and scatter with rosemary and sea salt flakes.

5. 5

   Bake in an oven preheated to 220 degrees until golden brown and crisp. Let it cool briefly and serve warm.