Yield Makes one 9-by-12-inch loaf
- 1/4 cup extra-virgin olive oil, plus more for baking sheet
- 1 1/2 tablespoons sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon fresh thyme leaves
- 4 teaspoons finely chopped fresh rosemary
- 3 1/2 cups all-purpose flour, plus more for kneading
- 2 teaspoons coarse salt
- Malden sea salt, for sprinkling
- Lightly oil a rimmed baking sheet; set aside. In the bowl of an electric mixer fitted with the dough hook, combine 6 tablespoons warm water (105 degrees to 115 degrees) the sugar, and yeast. Stir to dissolve. Let stand until foamy, about 5 minutes. Add oil, 1 cup warm water (105 degrees to 115 degrees) thyme, and 2 teaspoons rosemary; stir to combine.
- Add flour and salt, and mix on low speed until all the flour is incorporated into dough, about 2 minutes. Increase speed to medium and continue mixing until a very sticky dough forms, cleaning the dough hook 2 or 3 times (it will not completely come up from the bottom of the bowl), about 3 minutes. Transfer dough to a lightly floured work surface. Knead dough with lightly floured hands until smooth and elastic, about 2 minutes.
- Place dough on prepared baking sheet, turning to coat with oil. Cover lightly with plastic wrap; transfer to a warm place, and let rise until doubled in bulk, about 45 minutes.
- Preheat oven to 425 degrees with rack in the center of the oven. When dough has doubled in size, press out to fill pan. Let dough rest, covered with plastic wrap, for 10 minutes.
- Drizzle with olive oil, sprinkle with remaining 2 teaspoons chopped rosemary and sea salt. Bake until top is golden brown and sounds hollow when tapped, about 20 to 30 minutes. Transfer to a wire rack to cool.
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