4 2/3 cups unbleached all purpose flour
1 1/2 cup warm water
1 1/2 tsps. active dry yeast
2 1/4 tsps. salt
1 1/2 tbsps. extra virgin olive oil
1 tsp. coarse kosher salt
Optional: 2 tsps. freshly minced rosemary, for added flavor
1 Large Loaf
Step 1: Make the sponge the night before (or in the morning and allow 8hrs to ferment). Combine water, 1/2 cup flour and yeast. Stir together with a wooden spoon and cover with plastic wrap.
Step 2: Combine the sponge with the other ingredients except for the coarse salt and olive oil. Use a mixer with the dough hook attachment. Let the mixer knead the dough for 5-6 minutes until a smooth consistency appears. Cover in a bowl and let double in bulk about an hour.
Step 3: Turn out the dough onto a lightly floured surface and knead into a round shape about 1.5 inches thick then place on a baking stone. Using your finger poke holes randomly throughout the loaf and let stand for 30 minutes.
Step 4: Preheat your oven to 470 degrees, brush loaf with the olive oil. Bake for 15-20 minutes depending on your oven . Remove and place on a cooling rack, enjoy!!