- 3 ½ c. flour
- 1pkg.fast-acting yeast
- 6Tbsp.olive oil
- 1tsp.dried rosemary (crushed)
- Some garlic powder
- Salt (optional)
Grease cookie sheet.
In large bowl, combine 1c.folur, sugar, salt and yeast; Mix well. I
n small sauce pan, heat water and 2Tbsp.oil until very warm (120 to 130)Add warm liquid to flour mixture. Blend at low speed until moistened; beat 2minutes at medium speed.
By hand, stir in additional 1 3/4c. Flour until dough pulls away from sides of bowl.
On floured surface, knead in ¾ c. flour until dough is smooth and elastic, about 5 minutes.
Place dough on greased sheet.
Roll or press to 12” circle.
Cover loosely with greased plastic wrap or cloth towel. Let rise in warm place until light and doubled in size,about 30 minutes.
With fingers, poke holes in dough at 1” intervals. Drizzle remaining olive oil over top of dough.
Sprinkle evenly with seasonings.
Bake at 400 for 17 to 27 minutes until golden brown. Remove immediately from cookie sheet; cool on wire rack.