Ingredients
Scale
1 1/3 cup warm water (about 110°F)
2 teaspoons sugar or honey
1 (0.25 ounce) package active-dry yeast
3 1/2 cups all purpose flour
1/4 cup extra virgin olive oil, plus more for drizzling
1/2 cup shredded Asiago cheese
2 teaspoons flaky sea salt, plus extra for sprinkling*
2 sprigs fresh rosemary
Instructions
- Let the yeast bloom in warm water in a large mixing bowl. Use warm water (about 110 degrees F) and sugar. (I highly recommend using a thermometer to measure the temperature of the water, so that it is just right). Let it bloom for 10 minutes.
- Knead the dough. Gradually add in the flour, olive oil, and salt. Then knead for 5 minutes using the dough attachment or a stand mixer, or knead the dough by hand.
- First dough rise. Shape the dough into a ball and place it in an olive oil greased mixing bowl, and cover with a damp towel. Let the dough rest in the fridge for 12-18 hours.
- Remove from the fridge and deflate. Deflate the dough and use your hands to turn the dough in the oil, creating a rough ball. Knead in 1/2 the Asiago cheese and place in olive oil greased bowl. Don’t touch the dough again for 2 hours.
- Prepare the dough. Heat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet or seasoned cast iron pan. Use your fingers to poke deep dentsall over the surface of the dough. Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with remaining grated Asiago cheese, fresh rosemary needles, and sea salt.
- Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
- Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.