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Italian Schiaccrata

3 cups white bread flour
½ teaspoon salt
½ ounce fresh yeast
Scant 1 cup lukewarm water
4 tablespoons extra-virgin olive oil

For the Topping

2 tablespoons extra-virgin olive oil, for brushing
2 tablespoons fresh rosemary leaves coarse sea salt, for sprinkling

Lightly oil a baking sheet. Sift the flour and salt into a large bowl and make a well in the center. Mix the yeast with half the water. Add to the center of the flour with the remaining water ad olive oil and mix to soft dough. Turn out the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.

Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and let rise, in a warm place, for about 1 hour or until doubled in bulk.

Punch down the dough, turn out onto a lightly floured surface and knead gently. Roll out to a 12 X 8-inch rectangle and place on the prepared baking sheet. Brush with some of the olive oil for the topping and cover with oiled plastic wrap.

Let rise, in a warm place, for about 20 minutes, then brush with the remaining oil, prick all over, with a fork and sprinkle with rosemary and sea salt. Let rise again in a warm place for 15 minutes.

Meanwhile, preheat the oven to 400^oF. Bake for 30 minutes or until light golden. Transfer to a wire rack to cool slightly. Serve warm.