- 2 1/4 tsp active dry yeast
- 2 cups warm water
- 4 1/3 cup flour
- 1/2 Tbsp kosher salt
- 2 Tbsp chopped rosemary
- 1/4 Tbsp Italian seasoning
- 1 Tbsp Gettysburg Olive Oil Co. Rosemary EVOO
- Coarse salt to taste (for top of bread)
- 2 sprigs fresh rosemary
In a large bowl combine yeast, water, salt, rosemary and Italian seasoning. Add one cup of flour and stir as you go. (Use a wooden spoon to stir or hands).
Cover with plastic wrap and set aside to rest for an hour.
In an oven safe skillet rub rosemary EVOO lightly on pan.
With floured hands, shape the dough and place in oiled pan.
Cover with a tea towel and let rise for about 30 minutes.
Preheat oven to 400 degrees.
After dough rises brush with rosemary EVOO and sprinkle with salt.
Bake for 30-40 minutes and let stand for about 10 minutes.