1/2 teaspoon dry yeast
1 cup lukewarm water, divided
3 tablespoons olive oil
1/2 teaspoon sea salt
2 cups spelt, whole wheat or unbleached wheat flour Topping:
2 tablespoons olive oil
1 tablespoon crushed fresh rosemary leaves
1 teaspoon coarse sea salt
1. Place yeast in a bowl with 1/2 cup of the lukewarm water and stir until dissolved. Add remaining water, oil, salt and flour and mix well. Cover bowl and let rise in warm place until doubled in size.
2. Oil 1 9" cake pan. Knead dough on floured surface, adding more flour if needed to make a shiny and elastic dough.
3. Place dough in prepared pan. Press dough into pan and let rise again for at least 1/2 hour. Preheat oven to 425 degrees F. Mix topping ingredients.
4. When risen, make many deep holes in dough with finger and brush on topping. Bake for 20-30 minutes.'