1 cup warm water
1 tsp. active dry yeast
3 cups all-purpose flour
3 Tbsp. extra virgin olive oil
2 tsp. coarse salt
1 tsp. sugar
1 egg whisked with 1 Tbsp. water for egg wash
Sea salt for sprinkling
¼ cup fresh rosemary, chopped
Place water in a bowl and add the yeast. Let stand until foamy, about 5 minutes. Stir in the flour, oil, and coarse salt. Mix until dough forms. Turn out the dough onto a lightly floured surface. Knead with floured hands for 2 minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Let dough stand in a warm place until it doubles in volume (about 1 hour).
Preheat oven to 350 degrees. Divide dough into 12 equal pieces and cover with plastic wrap. Roll out a piece to roughly 4 by 10 inches on a lightly floured surface. Transfer to a parchment-lined baking sheet. Brush with egg wash, sprinkle with sea salt and rosemary. Bake, rotating sheets halfway through, until crisp and golden, 18-22 minutes.
Recipe by Joseph C., Flik Independent School Dining Regional Executive Chef, Eric A., Flik Independent School Dining Executive Chef and Angel A., Flik Independent School Dining Executive Chef