Recipe from Colleen Church as found in Five Star Food Cookbook

  • 2 1/2 c flour
  • 1 (8g) package instant yeast
  • 1 tsp salt
  • 1/8 – 1/4 c fresh rosemary, finely chopped
  • 1 c water
  • 3 Tbsp olive oil
  • 1/2 tsp sugar
  1. In large bowl, combine 1 1/2 c of flour, yeast, salt and chopped rosemary. In small saucepan, heat water, olive oil and sugar until very warm, about 125 to 130F; stir into flour mixture. Stir in enough of the remaining one cup flour to make a soft dough.
  2. Turn dough out on to floured surface and knead for 10 minutes. Cover and let rest 30 minutes, dough should almost double in size.
  3. Divide dough in half, roll or press each piece into a small oval, about 1/2 inch thick. Place on greased baking sheet or parchment sheet lined baking sheet. Coat lightly with olive oil, sprinkle with fresh rosemary and kosher salt. Cover and let rise in warm place until double in bulk, about 20 minutes.
  4. Bake in the top third of oven, at 450F for 10 – 20 minutes, or until done. Serve hot.