Step 1

Place yeast, ½ cup of warm water, and the sugar in a large mixing bowl on a stand mixer fitted with a dough hook. Let the mixture sit for about 10 minutes, until the yeast is foamy. Add 6 more tablespoons of warm water and the milk.

Step 2

Mix on low speed for about 2 minutes. Add 6 tablespoons of the olive oil and mix for 1 minute.

Step 3

Gradually add the flour, giving it a chance to incorporate into the mixture. Mix in the kosher salt.

Step 4

Transfer dough to a large, greased bowl and cover with a damp dish towel or plastic wrap. Let the dough rise in a warm place for 1 - 1 ½ hours, or until the dough has doubled in size.

Step 5

Sprinkle cornmeal in a 10-inch cast iron skillet. Punch down the dough, then spread in the prepared skillet. Rub olive oil on your hands before pressing the dough into the pan (this will prevent the dough from sticking to you). Let the dough rest (uncovered) for an additional 30 minutes.

Step 6

Meanwhile, preheat oven to 450°F.

Step 7

Use your fingertips to make indentations on top of the raised dough. Drizzle the remaining ¼ cup of olive oil over top, using your fingers to spread the oil all over the top of the bread (especially in those little dimples). Sprinkle flaky sea salt (or additional kosher salt), pepper, and fresh rosemary on top.

Step 8

Bake until golden brown, about 20-22 minutes.