Pastry by Saloni

0 In a mixing bowl, combine warm water (110°F or 43°C), sugar, and active dry yeast. Let it sit for about 10 minutes until the yeast is activated and turns foamy. 
1 Add half of the flour and mix with a spatula until it’s absorbed, then add the remaining flour and salt. 
2 Mix again until everything is well combined without any dry patches. 
3 Add olive oil and mix until a soft, slightly tacky dough forms.
4 Cover the dough with a plate and let it rise at room temperature for 30-45 minutes.
5 Wet your hands and stretch the dough from each side, folding it into the center. 
6 Cover again and let rest for another 20 minutes, then repeat the stretch and fold process with wet hands. Do this 2–3 times if baking next day, or 3 times if you plan to bake the same day.
7 For Overnight proofing, transfer the dough to a large greased bowl, cover it tightly with plastic wrap or an airtight lid, and refrigerate. Remove from the fridge 2–3 hours before baking.
8 Generously grease a 9x13-inch rectangle baking tray or 2 x 9-inch round cake pans with olive oil. 
9 Use a bowl scraper to gently transfer the dough into the baking tray and let it rest for 30 minutes to allow the gluten to relax. Grease your fingers and gently stretch the dough to fill the tray. Check the recipe photos to see the different stages of making the bread.
10 Cover lightly with plastic wrap and let it rest for about 30 minutes, or until doubled in size.
11 Preheat the oven to 390°F (200°C).
12 Once risen, drizzle olive oil over the surface, dimple the dough using your fingers, and sprinkle with sea salt and fresh rosemary. 
13 Bake at 390°F (200°C) for 30–40 minutes or until golden brown. 
14 Remove from the oven and let it cool completely before serving.