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Instructions |
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In small bowl combine rosemary leaves and boiling water; let stand
until cooled to about 105°F. Combine flour, salt, and red pepper in
work bowl of food processor; pulse to blend ingredients. Strain
rosemary from water, reserving water.
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Stir yeast and sugar into reserved water; let stand until bubbly. Add
olive oil. While machine is running, slowly add to flour mixture;
follow with enough remaining water until ball of dough forms.
Process for 40 seconds or until dough is smooth.
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Place dough in greased bowl and let stand until dough begins to
rise, about 45 minutes. Preheat oven to 400°F. Press dough onto
large baking sheets which has been spread with olive oil. Loosely
cover dough and let rise until dough begins to rise. Press holes into
dough with fingers and add topping.
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Topping-
Drizzle dough with olive oil and spread with rosemary, coarse salt,
tomatoes, olives and parmesan cheese. Bake for 15-20 minutes.
Cut into squares and serve.
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Originally Submitted
1/9/2011
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