Easy Rosemary Bread
- 1 pound Ball Of Fresh Pizza Dough (found In The Deli Section)
- 1 teaspoon Cornmeal
- 1-1/2 teaspoon Olive Oil
- 1 pinch Coarse Salt (enough To Sprinkle Over Entire Loaf)
- 1 pinch Dried Rosemary (enough To Sprinkle Over Entire Loaf)
- Preheat pizza stone in the oven to 425u0b0F (if you don't have a pizza stone, preheat a pan you wish to use). If the dough is slightly tacky, dust the outside with a little flour. Using your fingertips, press down on the ball of dough so it slightly flattens, stretching it out to about 7-8" in diameter (do NOT use a rolling pin, just your fingertips). There will be indentations all over the dough-this is okay!
- Sprinkle a little cornmeal on the preheated stone, and carefully place the prepared dough on it. Brush a little olive oil on top of the dough and sprinkle on a pinch of coarse salt and a few dashes of rosemary. Close the oven door and allow to bake for 8-15 minutes or until golden and baked through (this may take longer if you do not use the pizza stone). Carefully slice and serve hot with olive oil and a balsamic reduction (or butter).
section, cornmeal, olive oil, salt, rosemary
Taken from tastykitchen.com/recipes/breads/easy-rosemary-bread/ (may not work)