====Schiacciata====

==Ingredients==

  * 3 cups bread flour
  * 1/2 teaspoon salt
  * 2 1/4 teaspoons active dry yeast
  * 1 cup lukewarm water
  * 1 teaspoon sugar
  * 4 tablespoons olive oil
  * 2 more tablespoons olive oil
  * 2 tablespoons fresh rosemary leaves
  * Coarse sea salt, for sprinkling


==Method==

  - Proof the yeast: Combine the yeast, sugar and water.  Let stand 5 minutes or until frothy.  Believe me, you'll know.
  - Put the flour in the bowl of the stand mixer.
  - Add the yeast mixture and oil.  Mix well.
  - Knead 5 minutes. 
  - Cover with plastic wrap and let rise about 1 hour in a warm place, or until doubled in bulk.
  - Punch down the dough, turn it out onto a lightly floured surface and knead gently. 
  - Roll out into a 12 x 8" rectangle and place onto a lightly greased baking sheet.
  - Brush with some of the oil and cover with more plastic wrap.
  - Let rise another 20 minutes or so.
  - Brush with the remaining oil and prick with a fork all over. 
  - Sprinkle the rosemary and sea sal on the top.  Let it rise another 15 minutes.
  - Meanwhile, preheat the oven to 400 degrees. 
  - Bake 30 minutes.  Serve warm, although it's almost as good cold. 

====Notes====
From Jessica Voloudakis' Fearless Kitchen