Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 156g / 5 1/2oz Flour - bread

  2. 1 tablespoon 15ml Dried rosemary leaves

  3. 2 teaspoons 10ml Salt

  4. 1/2 tablespoon 7 1/2ml Yeast

  5. 3 tablespoons 45ml Oil - olive

  6. 1 cup 237ml Water - hot Oil - olive

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix 1 1/2 cups of the flour, the rosemary, salt, and yeast in a large bowl thoroughly. Add 3 tablespoons oil and the hot water. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.) Punch down dough. Brush 12-inch pizza pan or large cookie sheet with oil. Press dough in pizza pan or flatten into 12" circle on cookie sheet. Make depressions, with fingers about 2 inches apart, into dough. Brush with oil; sprinkle with pepper. Let rise uncovered in warm place 30 minutes. Heat oven to 400F. Bake 20 to 25 minutes or until golden brown. Brush with additional oil. Serve warm. *If using quick-acting yeast, omit first rise. After kneading, cover dough and let rest 10 minutes. Press dough in pan and continue as directed. High altitude directions (3500 to 6500 feet): Rising times may be slightly shorter.


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