Ingredients

2 1/2 tsp yeast

1 tsp organic sugar

2 cups lukewarm water

2 Tbsp fresh rosemary leaves, chopped

2 1/2 tsp salt

2 1/3 cup Nunweiler’s Red Fife Flour

1 2/3 cups organic all-purpose flour

Olive oil

Coarse salt

Rosemary leaves

Directions

Oil a 12-inch cast iron skillet; set aside. In a large bowl, combine the yeast, sugar and warm water; set aside until frothy.Using a wooden spoon, add the chopped rosemary leaves, salt and flour 1 cup at a time. Mix until completely incorporated.Place the dough in a large, lightly oiled bowl and loosely cover with plastic wrap or a towel. Let rise in a warm place for 1 hour.After the rise, do not punch down the dough, but with lightly oiled hands gently remove the dough from the bowl, shape into a round disk and transfer to the prepared skillet.Loosely cover with a towel and let rise for an additional 20-30 minutes. Preheat the oven to 400 degrees F.Drizzle the dough with olive oil and sprinkle with coarse salt and a few rosemary leaves.Bake for 30 minutes until the top is a deep golden brown.

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