- 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
- calories 143
- fat 3.5 g
- satfat 0.5 g
- protein 3.6 g
- carbohydrate 23.5 g
- cholesterol 0 mg
- iron 1.8 mg
- sodium 177 mg
- caloriesfromfat 22 %
- fiber 1.1 g
- calcium 3 mg
How to Make It
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.