Simple. Delicious. Classic.
|3⁄4 c||warm water (105-115 degrees f)|
|2 1⁄2 t||fast-acting yeast|
|1⁄2 t||teaspoon sugar|
|2 c||all-purpose flour|
|1 T||freshly grated parmesan (optional)|
|2 t||chopped fresh rosemary leaves|
|coarse salt to taste|
Lightly grease 13X9X2 inch baking sheet. Stir together water, yeast and sugar. Let stand until foamy, about 5 minutes. In small bowl, combine flour and table salt and gradually stir into yeast mixture until it becomes a soft dough. On a lightly floured work surface with floured hands, knead dough 5 minutes or until smooth and elastic. Shape into a sphere and invert bowl over dough. Let dough rest 10 minutes. On a lightly floured surface, roll out the dough into a 13X9 inch rectangle and transfer to a baking pan, pressing into corners. Let dough rise, covered loosely with plastic wrap, in a warm place for 30 minutes, or until doubled in size.
Preheat over to 400 degrees F. Sprinkle dough with Parmesan, rosemary, coarse salt and pepper. Press indentations about ¼ inch deep and 1 inch apart across surface of the dough with lightly oiled fingertips. Bake in middle of oven 20 minutes, or until golden. Cool in pan on rack.