2 1/2 c. whole wheat flour
3 T. chopped fresh rosemary or 1 T. dried
1 T. sugar
1tsp. salt
2 1/4 tsp. yeast
2T. Gluten
3T. olive oil
1/4 c.chopped sun dried tomatoes
1 c. boiling water
2 T. olive oil
1/4 c. Parmesan cheese
Mix boiling water and tomatoes in small bowl. Let cool till the temp reaches 120-130 F. Next mix 1 c. flour, rosemary, sugar,salt, gluten and yeast in large bowl. Add 3 T. oil and the warm water mixture. Beat with electric mixer on medium speed 3 min. scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves side of bowl. Place on a lightly floured surface. Knead 5-8 min. or until dough is smooth and springy. Place dough in large greased bowl. Cover loosely with plastic wrap and let rise in warm place 30 min. Grease a 12 inch pizza pan with oil. Gently push fist into dough to deflate. Press into pan and cover again. let rise in warm place 30 min. Heat oven to 400. Gently make depressions about 2 inches apart in dough with fingers. Carefully brush with 2 T.oil; sprinkle with cheese. Bake 15-20 min. or until golden. Serve warm. Makes about 12 slices.
