In a small bowl, dissolve the yeast in the warm water and let it sit for five minutes or until it starts foaming.

In the bowl of a stand mixer, combine the flour, the butter, the salt and the water/yeast. Place it in the stand mixer (fit with a dough hook) and knead it on medium speed for about 10 minutes or until the dough is elastic and smooth. (Add more flour or water if needed.)

Place the dough in a bowl greased with olive oil, turning the dough so it gets coated with the oil as well.

Cover with a kitchen towel and place the bowl in a warm place (I use my microwave) for 30 minutes so the dough can rest. (The dough will rise slightly but not double in size.)

In the meantime, rub some olive oil in a baking pan.

Once the dough has rested for 30 minutes, punch it down and place it in the baking pan, stretching it with your fingers so it covers all the surface of the pan. Make sure you press the dough down with your fingers, dimpling it all over, to remove any air bubbles.

Cover the baking pan and place it again at a warm spot. Leave it to rest for 30 minutes.

Pre heat the oven to 400 degrees.

Drizzle olive oil, coarse salt, freshly grated pepper and rosemary leaves (to taste) on the dough.

Bake it for 20 minutes or until the top is golden-brown.

Let it cool slightly before cutting and serve.