4-1/8 cups flour (500 g) bread flour
1-1/2 cups (360 g) water
2-1/2 T (35 g) olive oil
1 T (10 g) Diamond Crystal kosher salt
1 T (10 g) instant yeast (SAF)
Add all your ingredients to a stand mixer with the dough hook attachment. Mix until the dough comes away from the side easily (about 6 minutes altogether). Cover the mixer bowl with plastic wrap and let it sit for one hour until doubled in size.
Remove from bowl and spread into a large rectangle on the counter. Fold it into thirds lengthwise and then widthwise. (Stretch and fold) Put dough back in bowl, cover it with plastic wrap and let it sit another hour.
Oil a 9×13 sheet pan and add the dough to the pan. Using your fingers, stretch it to the edges of the sheet pan. If it resists, let it rest for ten minutes and come back to it. Much easier! Once it has been stretched to the edges, oil the top and punch indents into it with fingers. Cover it again with plastic wrap and let it sit for 1-1/2 hours. (It becomes easier to work with each proof).
Preheat the oven to 400°F. When the dough has finished rising, poke it in a few places with my fingers (in places that had risen higher than others), sprinkle it with 1/4 cup chopped rosemary, flaked salt (Maldon is excellent) and ground pepper. Bake for 30 minutes. Cool on a rack.
Adapted from a recipe by Wayne Gisslen