1 C milk

1/4 C sugar

1/4 C Montello Rosemary Olive Oil (plus more for drizzling)

1 egg (whisked)

5-6 cups flour

1 T yeast

1 C warm water

1 T sugar

1 T Montello Tuscan Herb Sea Salt

1 T coarse sea salt

In a med saucepan, over med heat, lightly scald milk. Remove from heat, add 1/4 C sugar and olive oil. Stir until melted. Set aside to cool. In med bowl, combine warm water, yeast, and 1 T sugar. Let disolve and stir to combine. Once the milk has cooled to luke warm and the yeast mixture is frothy, pour both into a stand mixer. Add 1 C flour, mix well, add another cup of flour, mix well. At this point, it should be similair to a pancake batter consistancy. Add the egg and tuscan herb sea salt, change to a dough hook, and slowly add remaining flour 1 C at a time until the ball of dough pulls away from the side of the mixer. Coat a large bowl, (at least twice the size of the dough) with olive oil and place the dough in the bowl. Do not use a metal bowl. Roll the dough around in the bowl, coating all sides. Cover with a towel and let rise in a warm place until doubled in size. This could take about an hour. Pour enough olive oil in the bottom of a rimmed baking sheet to cover the entire surfacer generously. Dump the ball of risen dough onto the pan and push it out until it has stretched and flattened to cover the entire pan. Let it rise again for about 30 minutes. Then with your fingers, press again, making indentations about every 1/2" across the top of the dough. Coat the entire surface with olive oil, slightly filling all of the indendations. Next, take 1/3 C of warm water and disolve 1 T of sea salt. Pour over the top without over flowing. It may not take all of it. Let set again for about 15 minutes, then bake in a pre-heated 325 degree oven for about 35-40 minutes, until golden brown.