2 1/2 to 3 cups of flour
2 T. chopped fresh or 1 T. dried rosemary leaves
1 T. sugar
1 tsp. salt
2 1/4 tsp. dry active yeast
3 T. olive oil
1 c. very warm water(120 to130 degrees)
2 T. olive oil
1/4 c. grated Parmesan cheese
4 T. Sun Dried tomatoes
Mix 1 c. flour,the rosemary,sugar,salt and yeast in large bowl. Add 3T. oil and the warm water. Beat with a electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough in a lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Place dough in large greased bowl. Cover bowl loosely with plastic wrap and let rise in warm place about 30 minutes until almost doubled in size. Dough is ready if indentation remains when touched. Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a flattened 10 inch round on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spry let rise in warm place 30 minutes or until double. Heat oven to 400. Gently make depressions about 2 inches apart in dough with fingers. Carefully brush with 2 T. of oil; sprinkle with cheese and tomatoes. Bake 15 to 20 minutes or until golden brown. Serve warm or cool.
