Haus JaJa

Instructions

1. Stir 1 2/3 cups lukewarm water (105 to 115F) and 1 package yeast and let stand until creamy (10 minutes).
2. Add 5 cups sifted flour, 1/4 cup olive oil, and 2 1/2 tsp. table salt and beat with dough hook of a standing electric mixer. Knead at high speed for 3-4 min. until soft, smooth, and sticky.
3. Turn onto lightly floured surface and knead in 1/2 tbsp. more flour for 1 min.
4. Transfer to lightly oiled bowl and turn dough to coat with oil.
5. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk (2 hours).
6. Press dough into generously oiled 15 x 10 x 1 inch baking pan. Let rise, cover with kitchen towel, until doubled in bulk (2 hours).
7. Preheat oven to 425F.
8. Combine rosemary and 3 Tbsp. oil.
9. Make shallow indentations all over dough with your fingertips. Then brush with rosemary oil. Sprinkle sea salt evenly over surface. 
10.  Bake for 20-25 min. until golden brown.