INGREDIENTS:
1 1/2 ounces yeast
2 1/2 pounds flour
3/4 ounce salt
1 tablespoon sugar
1/4 cup fresh rosemary leaves
2 to 2 1/2 cups water (105 to 110 degrees)
1/2 cup extra virgin olive oil, plus oil to grease pan and brush on
top of dough
Place yeast, flour, salt sugar and rosemary in mixer with bread hook
attachment. Make sure that salt is separated by flour. Start mixer on
1st speed to combine dry ingredients. Then, gradually add water, and
then add olive oil. Stop mixer to check dough. All the flour should be
incorporated. Mix more if necessary. Allow dough to rise again until it
has doubled in size (about 30 to 40 minutes). Punch down dough with
your hands. Roll dough out with a rolling pin so that it fits the size of
the sheet pan, and is about 3/4 inch thick. Lightly oil top of dough with
olive oil. Let dough rise again for about 20 minutes. Preheat oven to 425
degrees. Press dimples into dough with fingers and sprinkle with kosher
salt. Bake until done (about 20 to 30 minutes or golden brown).
Yield: 12 pieces