In a large bowl combine flour, lemon zest, yeast and salt.

Add water and infused olive oil - stir with a wooden spoon until blended, the dough will be shaggy and sticky.

Cover the bowl with plastic wrap, foil or a lid.

Let the dough sit for at least 15 hours and up 24 hours, at a warm room temperature, about 70 degrees. The dough will be covered with bubbles when it is ready to use.

Sprinkle half the rosemary over the dough.

Using your fingers, loosen the dough from the bowl and fold it over on to itself.

Sprinkle the dough with the remaining rosemary, and repeat the foldover and then knead the dough a few times.

With floured hands, shape dough into a ball and pinch the seams together.

Heavily coat a cotton towel (not terry cloth) with flour, put dough seam side down on towel and dust with more flour.

Cover with another cotton towel and let rise for about 2 hours.

When it is ready, dough will be more than double in size.

Thirty minutes before the dough is ready to bake, heat oven to 500 degrees.

Put a heavy 6 to 8 quart covered pot in oven as you preheat the oven.

Remove the pot from oven. Carefully place a round of parchment paper on the bottom of the pan.

Use a razor or large scissors to cut 4-6 “petals” in the dough.

Gently slide your hand under the dough and place it into pot (I wear heat resistant gloves when I do this so not to burn myself).

Place a slice of lemon under each petal.

Drizzle dough with some of the lemon olive oil, then brush it over the exposed dough and sprinkle with sea salt.

Cover the pot with lid, reduce heat to 450 degrees, and bake for 30 minutes, uncover and bake for another 10-15 minutes until golden brown.

Remove from oven and pan and cool on a rack.

Garnish with fresh sprigs of rosemary.