The secret of this recipe is to use a stand mixer and allow it to do most of the work.
INGREDIENTS:
1 1/2 tablespoons active dry yeast
1 tablespoon sugar
2 1/4 cups warm water
1/2 cup dry milk powder
5 cups all-purpose flour, and more, as needed
2 1/2 teaspoons salt
3 tablespoons extra virgin olive oil + 1 tablespoon
3 tablespoons fennel seed
3 tablespoons fresh rosemary leaves
1 tablespoon coarse sea salt
Additional extra virgin olive oil
METHOD:
In a bowl of a stand mixer, proof yeast, sugar, and water for 5-10 minutes or until the mixture foams. Add dry milk powder, half the flour, salt, and 3 tablespoons of olive oil. Beat for 5 minutes. Add remaining flour, 1 cup at a time, and continue to beat well. The dough will be soft and may be slightly sticky.
Leave the dough in the bowl. Scrape down the sides of the bowl and drizzle 1 tablespoon of olive oil to coat the top of the dough and the sides of the bowl. Cover the dough with plastic and place it in a very warm bowl of water or in a warm place for 1-1/2 hours. Punch down dough.
Turn out the dough onto a lightly floured board and knead it into a ball. Let rest for 5 minutes.
Roll the dough into a large rectangle and then transfer and press evenly into a well-oiled rimmed half-sheet baking pan (15 1/2 x 10 x 1). Allow dough to rise, covered loosely with plastic wrap, in a warm place for 35-45 minutes or until it is almost double in bulk. (Time will vary depending on the warmth of the room.)
Dimple the dough using fingertips to make indentations over top of the dough and lightly drizzle olive oil over top. Sprinkle evenly with fennel seed, rosemary, and coarse salt. Sprinkle lightly with water.
Bake at 400°F in the lower third of the oven for 20 minutes, and then rotate the pan. Bake another 5-10 minutes, or until it is golden brown. Spray or sprinkle with water several times during the baking period, if desired, for a crispier crust.
Let cool in the pan on a rack.
