Place warm water and yeast in bowl of a heavy-duty electric stand mixer and let stand 5 minutes
Add bread flour, 1/4 cup EVOO and 1 T table salt to yeast mixture
Beat on low speed, using paddle attachment, 10 seconds or until blended
Increase speed to medium and beat 45 seconds or until dough is smooth
Add 1 T rosemary
Replace paddle attachment with dough hook, increase speed to medium-high, and beat 4 minutes (dough will be sticky)
Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute)
Place in a greased bowl, turning to coat
Cover dough with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk
Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness
Cover with a kitchen towel, and let rise in a warm place 1 hour
Preheat oven to 475°
Press handle of a wooden spoon into dough to make indentations at 1-inch intervals and drizzle with 3 T EVOO - maybe paint with EVOO??
Sprinkle with kosher salt and remaining 1 T rosemary
Bake 14 to 16 minutes or until top is light brown
Remove from pan to a wire rack and cool 10 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (117g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 46 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 684.9mg||24 %|
|Potassium 81.2mg||2 %|
|Total Carbohydrate 57.2g||17 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 55.2g|
|Protein 9.4g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 318
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