• Dough:
  • 1/2 teaspoon dry yeast
  • 1 cup lukewarm water
  • 2 cups spelt, whole wheat or unbleached wheat flour (amount of flour may be adjusted
  • depending on type of flour used)
  • 1/2 teaspoon sea salt
  • 3 tablespoon olive oil
  • Topping:
  • 2 tablespoon olive oil
  • 1 tablespoon crushed fresh rosemary leaves
  • 1 teaspoon coarse sea salt


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 double in size. Knead dough on floured surface, adding more flour if needed to make a shiny and elastic dough. Place dough in an oiled 9 inch cake pan or spring form. Press dough into pan and let rise again for at least 1/2 hr. When risen, make many deep holes in dough with finger and brush on topping.

Bake at 425 F for 20-30 mi