280 grams (2 cups) bread flour

46 grams (1/3 cup) whole wheat flour

1 teaspoon (7 grams) kosher salt

1 teaspoon (4 grams) active dry yeast

1 cup (236 g) lukewarm water

1 tablespoon olive oil (for topping)

Sea salt, to taste

Fresh grated Parmesan cheese, for topping

1 tablespoon chopped fresh rosemary

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In a large bowl, whisk together the bread flour, whole wheat flour, salt, and yeast.
Add the lukewarm water and stir until a sticky dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
Punch down the dough, then shape into an oval and place on the prepared sheet.
Cut slits in the dough to resemble a leaf, gently stretching the cuts so they remain open.
Brush with olive oil, then sprinkle with sea salt, Parmesan, and rosemary.
Bake for 15–20 minutes, until golden brown and crisp at the edges.
Cool slightly before serving.

Use only bread flour if whole wheat flour isn’t available.

Stuff dough with olives, sun-dried tomatoes, or caramelized onions for extra flavor.

Swap rosemary for thyme or oregano.

Refrigerate dough overnight for a slower rise and deeper flavor.

Bake on a pizza stone for an extra-crispy crust.