Instructions

• 1 In a mixing bowl combine yeast, sugar, and warm water. Whisk well and let sit for 10-15 minutes, or until appearing foamy.
• 2 To the same bowl, add flour, salt, baking powder, and EVOO. Mix well.
• 3 Cover with a damp cloth or paper towel(s) and let sit in a warm place for 1 hour, or until doubled in size (it will be a rather wet batter).
• 4 Grease a 9x13-inch pan with EVOO, then line with parchment paper (greasing helps the paper stick and hold shape).
• 5 Pour the risen batter into the center of the pan. Cover and let sit to rise for 30 minutes longer, or until the entire pan has filled with batter.
• 6 Preheat the oven to 450°F. Press a wet finger into the batter to make small indents throughout. Drizzle with EVOO and sprinkle with dried rosemary.
• 7 Bake for 17 minutes, or until the bread is firm and golden brown. Let cool for 5-10 minutes before slicing. Optionally, sprinkle with a little coarse or flaked sea salt before serving.