Preparation Method
- In a small bowl, whisk together yeast, ½ cup (120 milliliters) warm water, and granulated sugar. Let stand until foamy, about 5 minutes.
- In the mixing bowl of the stand mixer fitted with the dough hook, add flour and 2½ cups (600 milliliters) room temperature water. Scraping down the bowl as needed, beat on low (1–2) speed until blended and the sides of the bowl are clean.
- With the mixer on low (1–2) speed, add the yeast mixture and beat until blended. Add sun-dried tomatoes and kosher salt. Gradually increase the speed to medium (5–6). Beat until the dough becomes a thick batter.
- Grease a large bowl and scrape the dough into the bowl. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in size, about 30 minutes.
- Generously grease a 17¼-by-11½-by-1-inch (44-by-29-by-3-centimeter) baking pan. Punch down the dough, oil your hands, and pat the dough into the prepared pan. To make the dough more even, fold the dough back to the center of the pan in thirds. Turn the dough sideways in the pan and pat it out to cover the pan again. Sprinkle the dough with rosemary and kosher salt.
- Cover the pan with oiled plastic wrap and place in a warm, draft-free place until the dough doubles in size, about 1 hour.
- Preheat the oven to 450°F (230°C) with a rack set in the lowest position. Using well-oiled fingertips, press the dough firmly to make dimples all over the dough. Drizzle the top of the dough with 2 tablespoons (28 milliliters) olive oil and sprinkle with finishing salt.
- Bake until golden brown, 20–25 minutes. Let cool in the pan on a cooling rack for 5 minutes. Using a spatula, remove the bread from the pan to a cutting board. Serve warm, if desired.
Pro Tip
For added flavor, add chopped Kalamata olives or roasted garlic cloves in step 3.
