- 1 package (.25 oz) active dry yeast
- 1 cup warm water (105 F.)
- 2 tbsp extra virgin olive oil
- 3/4 tsp salt
- 1/4 cup semolina flour
- 2 tsp minced fresh rosemary
- 2 3/4 cups *bread flour (don’t mix in all the flour in this step; reserve about 1/4 cup for the kneading)
- *As with all dough recipes, you may need a little less or little more flour. The total weight I added was about 12 oz.
- *This will work with just all-purpose flour, but I prefer the bread flour and semolina
Directions:
- Mix in bowl until a sticky dough forms, then knead with reserved flour and 2 additional tablespoons of olive oil, for about 7-8 minutes, until you have a smooth, elastic, but slightly sticky dough.
- Let rise until doubled, flatten on oiled pan, let rest 15 minutes, drizzle with olive oil, poke dough with finger tips, let rise 45 minutes or until doubled, brush lightly with olive oil, top with more rosemary and sea salt.
- Bake at 475 degrees F. for 14-15 minutes
