A simple and tasty yeast bread as an accompiament to salads, soups, and entrees, it also makes an excellent sandwich or pannini.
Recipe By: Gourmet 6/96
1 1/2 cups water ; warmed
2 packages yeast ; fast acting
1 teaspoon sugar
4 cups flour, all-purpose
2 teaspoons salt
2 tablespoons parmesan cheese ; grated
4 teaspoons rosemary ; fresh, chopped
1 tablespoon kosher salt ; to taste
Lightly grease a half sheet tray. In a bowl stir together water, yeast, and sugar and let stand until foamy, about 5 minutes. In a small bowl stir together flour and table salt and gradually stir into yeast mixture until it forms a soft dough. On a lightly floured surface with floured hands knead dough 5 minutes until smooth and elastic, and shape into a ball. Invert bowl over dough and let dough rest 10 minutes.
On a lightly floured surface roll out dough and transfer to tray, presssing into corners. Let dough rise covered loosely with plastic wrap in a warm place 30 minutes, or until doubled in bulk.
Preheat oven to 400*. Sprinkle dough with Parmesan, rosemary, and salt. Press indentations 1/4" deep with lightly oiled fingertips and bake in middle of oven 20 minutes. Cool in pan on rack. Makes 20-24 2 1/2" squares.
