Place the baking steel into your oven and preheat to maximum temperature.

In a 2 cup measuring cup or small bowl, dissolve the yeast, sugar and all the water, then proof for about 15 minutes.

In a stand mixer, at first combine the all-purpose flour with salt.

Mixing on low speed, add the yeast mixture to the flour.

Mixing at a low speed, add ¼ cup at a time of the bread flour until the dough climbs the dough hook, then knead briefly into a smooth ball on a lightly floured surface.

Place into an oiled bowl and cover with a damp, cotton kitchen towel until doubled.

Knead the dough for a second time on a lightly flowered surface for 2-3 minutes, them place back into the bowl for one more hour.

Place the dough ball onto a lightly floured surface and cut into four equal pieces.

Roll each into a long cylinder about 2'3" thick, then cutting each into small segments, each one about the side of a small dinner roll.

With cupped hands, roll each segment into a ball shape.

Using a straight rolling pin, roll out each round as thin as possible, about the size of a dinner plate.

Since each one is baked separately, it's best to get help from other members of your family: One person is responsible for rolling out the flat rounds; The baker will be responsible for placing them into the oven onto the steel (or stone), keeping a watch on them as they bake, turning them over when puffed up, and removing them; A third person is needed to cut them in half with a very sharp paring knife and stack them before toasting in the oven a second time (which can be done after all have been cut and stacked.)

The time it takes to bake your pane carasau depends on your oven. Obviously, in a 900 degree+ wood pizza oven, they will cook in less than a minute. In a 550 F oven with a baking steel, this might take 2-3 minutes. Using a baking stone, it might take a bit longer. This is the type of baking you need to keep a constant eye on, flipping over the ballooning breads briefly before removing them for cutting. I recommend studying how this is done in the video below.

Remove, brush lightly with olive oil, sprinkle with fresh chopped rosemary and salt and return to the oven for a few minutes.

Let sit until cool enough to handle, then break into large pieces.

Serve warm.