Prepare. Prepare parchment paper lined baking sheet.
Combine 1 1/3 cup luke warm water, sugar and yeast.
Let sit for 8 minutes till yeast water will be foamy/bubbly.
SECOND:
Mix it. Place whole-wheat flour, olive oil and salt into a bowl of stand mixer using the dough hook attachment.
Add yeast water and mix at medium speed for 5 minutes.
THIRD:
Let it rise. Take dough out and shape it into a ball.
Lightly oil bowl and put the dough ball back into the bowl.
Turn the dough ball to coat.
Cover bowl with plastic wrap.
Let dough rise for 1 1/2 hour or double in size in warm, draft free area.
BAKE IT:
Shape it and bake it: 1. Take out of the dough and use rolling pin to make a round shape, 1/2 inch thick.
Transfer to prepared baking sheet.
2. Use your finger tips to poke down the dough, until touching baking sheet to make dents.
Cover dough lightly with plastic and let it rise again for 20 minutes.
Preheat oven 400°F.
3. Sprinkle rosemary and coarse sea salt on the dough, then drizzle some olive oil on it.
Bake it for 25-30 minutes.
Let it sit for 5 minutes and serve it warm.
SERVE IT:
Serve it warm! Serve it warm with any kind of olives and cheese.
Don’t forget to have a glass of wine with it.
