Add the yeast to the warm water and stir. Let sit for 10 minutes.
In a stand mixer fitted with a dough hook, combine 4 1/2 cups of the flour and salt. On low speed mix together. Turn off the machine and add in the yeasted water then start to knead on low. Gradually raise the speed up to medium low. Add flour by the tablespoon if the dough looks and feels too sticky. Knead for 10 minutes or until the dough is smooth and elastic.
Remove from the mixer and place in a lightly oiled bowl. Cover and place somewhere warm for 1 hour or until doubled in size.
Drizzle a good amount of EVOO on a medium sized, high sided baking sheet. Once the dough has doubled in size, place in the oiled sheet tray. Using your finger tips spread the dough out making sure it reaches the sides and edges. If it keeps springing back, give it a few minutes and try again.
Let sit for another 20-30 minutes.
Preheat oven to 425F.
Once the dough has risen for a second time, go back and dimple the dough with your finger tips, leaving little wells. Drizzle with even more EVOO and evenly place the lemon slices and garlic cloves. Sprinkle with rosemary and flakey sea salt.
Bake for 25-30 minutes or until golden brown and crispy around the edges. Remove from the pan and let cool on a cooling rack. Slice before eating.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell