1 3/4 cups (420 grams) water at room temperature
1 tsp dry active yeast
3 1/2 cups (490 grams) unbleached all purpose flour
1 1/4 cups (190 grams) bread flour
3 tsp kosher salt
2 tbsp sugar
3/4 cup (150 grams) olive oul
2 tbsp roughly chopped fresh rosemary
Combine the water and yeast in a large bowl and let it sit for 30 seconds or until it dissolves. Add all of the flour, 1 tsp of the salt and the sugar and mix for about 30 seconds (by hand or on low in a stand mixer with a dough hook). Drizzle in 1/2 cup of the olive oil and keep mixing. Once the dough forms a ball, remove it from the bowl and knead for 7-8 minutes or until it becomes elastic. (Add water or flour as necessary, the dough should be smooth)
Lightly oil the bowl and put the dough back in it. Roll the dough to coat it with the oil, and cover with an oiled piece of plastic wrap. Put it in a warm place to rise for 2-3 hours or until it doubles.
After rising, turn the dough out on to a lightly floured work surface and stretch it into a 10X15 inch rectangle. Sprinkle a baking sheet with cornmeal and place the dough onto the baking sheet when it’s ready. Flour the dough and loosely cover it with plastic wrap and let it rise for another hour.
Preheat the oven to 425. Remove the plastic wrap and dimple the dough with your fingers, pushing straight down to the bottom. Sprinkle the rosemary evenly, drizzle the remaining 1/4 cup of olive oil evenly, and sprinkle with 2 tsp of salt.
Bake for 35-45 minutes or until golden brown (make sure the bottom is browned too). Cool on the pan on a wire rack. Enjoy!