With its flaky crust and soft center, this is one of my favorite breads to make — and eat. 🙂 The olive oil and rosemary really give it flavor, so you almost don’t even need any butter.
The secret is to make it and use it the same day, because it does dry out fast. But if you do have leftovers the next day, just stick it back in the oven or in the microwave for a bit so that it’s warm.
3 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 pkg. fast-acting yeast
1 cup water
2 tablespoons oil
3-4 tablespoons olive oil
1 teaspoon dried rosemary (I definitely use more than that)
1. Grease or butter a cookie sheet. In large bowl, combine 1 cup flour, sugar, salt, and yeast; mix well. In small saucepan, heat water and oil until very warm (120 to 130 degrees F). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in an additional 1 3/4 cups flour until dough pulls away cleanly from sides of bowl.
2. On floured surface, knead in 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Cover with large bowl; let rest 5 minutes.
3. Place dough on greased cookie sheet. Roll or press to 12-inch round. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees Farenheit) until light and doubled in size, about 30 minutes.
4. Heat oven to 400 degrees F. Uncover dough. With fingers or handle of wooden spoon, poke holes in dough at 1-inch intervals. (Poke it lots so the olive oil can settle into the indents). Drizzle 3-4 tablespoons olive oil over top of dough. Sprinkle evenly with rosemary.
5. Bake for 17-27 minutes or until golden brown. Immediately remove from cookie sheet; cool on wire rack for 10 minutes. Serve warm or cool.