Yield: 8 servings (serving size: 1 square)
More From Oxmoor House
Rise: 30 Minutes
Amount per serving
- Calories: 143
- Fat: 3.5g
- Saturated fat: 0.5g
- Protein: 3.6g
- Carbohydrate: 23.5g
- Cholesterol: 0mg
- Iron: 1.8mg
- Sodium: 177mg
- Calories from fat: 22%
- Fiber: 1.1g
- Calcium: 3mg
- 1 package dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm water (100° to 110°)
- 2 1/3 cups all-purpose flour, divided
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons dried rosemary, crushed and divided
- 3/4 teaspoon kosher salt, divided
- Olive oil-flavored cooking spray
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife. Stir 2 cups flour, 1 1/2 tablespoons oil, 1 teaspoon rosemary, and 1/2 teaspoon salt into yeast mixture, stirring just until moist. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
- Preheat oven to 400°.
- Coat a baking sheet with cooking spray. Punch dough down; transfer to prepared baking sheet. Gently press dough into an 11 x 7-inch rectangle about 1/2 inch thick. Using the handle of a wooden spoon or your fingertips, make indentations in dough. Drizzle remaining oil evenly over dough. Sprinkle with remaining rosemary and salt.
- Bake at 400° for 20 minutes or until golden brown. Cut into 8 squares.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Breads