4 cups bread flour, plus more for dusting
1/2 cup lukewarm water (105 to 115 degrees F)
One 1/4-ounce package dry active yeast (2 1/4 teaspoons)
1 1/2 teaspoons salt
1/4 cup olive oil, plus more for bowl
1 1/2 pounds freshest possible eye of round beef, trimmed of fat and sinew
Extra-virgin olive oil, for drizzling
Fine sea salt
Freshly cracked black pepper
3 sprigs rosemary, leaves stripped and left whole
4 ounces micro arugula or baby arugula
5 lemons, cut into 8 wedges each
If hand slicing the carpaccio, slice them as thin as you can. If they're still not thin enough, lay the slices flat on a board, cover with plastic wrap and pound them lightly with a meat pounder or a wine bottle to flatten further.
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