2 1/2-3 cups all purpose or bread flour
2 tbl chopped fresh or 1 tbl dried rosemary leaves (crumbled)
1 tbl sugar
1 tsp salt
1 package yeast (or 2.5 tsp)
3 tbl olive or vegetable oil
1 cup very warm water (120-130F)
oil to brush on top of the bread
1/4 cup of Parmesan cheese

Mix 1 cup flour, rosemary, sugar, salt, yeast. Add 3 tbl of oil and the water, beat until smooth. Add rest of flour slowly until dough is soft and leaves sides of bowl

Knead dough on a lightly floured surface until dough is smooth and springy. Grease a large bowl, place dough into bowl, flipping to grease all sides. Cover bowl with plastic wrap or towel. Let rise until double in size.

Grease 2 cookies sheets.

Punch dough down, divide dough in half. Shape each half into 10″ circles on cookie sheets. Cover with greased plastic wrap or a plain towel and let rise again until double in size

Heat oven to 400F Gently make 1/2″ deep depressions about 2 inches apart in the dough with your fingers.

Brush dough with extra oil and sprinkle with cheese. Bake 15-20 minutes until golden brown. Serve warm or cool

Filed under: Baking, Uncategorized