This is from Nick's book, The Modern Baker , and I halved the recipe and baked it in a smaller baking pan/cookie sheet-with-an-edge. Because of the olive oil, it doesn't go stale quickly, so I baked it the night before I was serving it and wrapped it in plastic wrap.
Served with chilled fruit and minty seltzer, it was perfect for an 80 degree day.
2 T. fresh rosemary, stripped from stems and minced in a food processor ( if you don't mind the stick-like quality of fresh rosemary leaves, skip this part)
2 cups King Arthur all purpose flour
1 t. salt
1 t. dry yeast ( I used Rapid-Rise)
3/4 cups plus 2 T. warm water
1 1/2 T. olive oil
assorted toppings - olives, anchovies, sauteed peppers, cherry tomatoes, etc.
Combine salt, rosemary, and flour in mixer bowl and stir.
In a small bowl, whisk the yeast into the water and add the olive oil. Wisk again.
With a rubber scraper/spatula, make a well in the flour mix and pour in the liquid mixture.
Stir in a circle beginning in the center of the bowl, gathering the flour into the wet ingredients until all the dry bits are completely incorporated into the dough.
With scraper or clean hand, fold the dough over itself gently, then cover bowl with plastic wrap until doubled in bulk - about an hour at a warm room temperature, more if it's cooler.
Oil a medium baking sheet/pan with olive oil. Scrape the dough gently into the pan, and gently press the dough to the edges. If it is too elastic, let the dough rest for a few minutes and press it to the edges.
Preheat oven to 425F.
Let dough sit for five minutes ( it's a nice soft dough), then dimple it all over using the tips of your fingers. Add the toppings as wished, and drizzle on 1 or 2 T. olive oil. Bake for about 25-30 minutes, or until top is golden . Remove and cool before cutting.
Here comes summer!