2 cups all-purpose flour 1 ½ tsp salt 2 tsp active dry yeast 1 cup warm water 3–5 tbsp olive oil (don’t be shy!) 1–2 tsp fresh or dried rosemary Optional: flaky salt for topping In a bowl, combine warm water + yeast. Let sit 5 minutes (it should look a little foamy). Add flour + salt and stir until a sticky dough forms. Drizzle a little olive oil over the dough and turn to coat. Cover and let rise 1–1½ hours until doubled. Generously oil a baking pan (8x8 or similar). Transfe

2 T Butter 1 Shallot 1 clove Garlic salt and pepper 1 pinch Saffron 1/4 c white wine 1 cup cream 1/4 c grated parmesan 1 T fresh chives, minced Saute the shallot and garlic in the butter with a pinch of salt and pepper until fragrant. Add the saffron and the white wine and deglaze the pan. Continue to simmer until liquid is reduced to half it's volume and add the cream. Bring to a simmer and remove from heat. Add the parmesan and the chives. Taste and adjust seasoning.