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Ingredients
- 1/4 c. extra virgin olive oil divided
- 1 pkt frzn bread dough - (32 ounce) thawed All-purpose flour
- 2 Tbsp. butter or possibly margarine softened
- 1/4 c. fresh rosemary divided
- 1/2 c. shredded Parmesan cheese - (2 ounce)
- 4 x garlic cloves chopped
- 1/2 tsp kosher salt (optional)
- 1/4 tsp freshly-grnd black pepper
Directions
- Brush a 15- by 10-inch jellyroll pan with 1 Tbsp. extra virgin olive oil; set aside.
- Turn bread dough out onto a lightly floured surface, and knead 3 to 4 times or possibly till smooth. Stir together butter, 3 Tbsp. rosemary, and Parmesan cheese; gradually knead mix into bread dough till dough is smooth and elastic, adding additional flour, if necessary.
- Press dough proportionately into prepared pan. Using fingertips, press small indentations in top of dough; sprinkle with garlic and remaining 1 Tbsp. rosemary. Drizzle with remaining 3 Tbsp. extra virgin olive oil; sprinkle with kosher salt, if you like, and pepper. Cover and let rise in a hot place (85 degrees), free from drafts, 1 hour or possibly till doubled in bulk.
- Bake at 400 degrees for 20 to 25 min or possibly till golden. Cut into squares.
- This recipe yields 8 servings.
- Comments: You may substitute 1 Tbsp. dry rosemary for 1/4 c. fresh. Divide into 3/4 and 1/4 Tbsp. to follow recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 8 servings | |
| Calories 120 | |
| Calories from Fat 100 | 83% |
| Total Fat 11.34g | 14% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 266mg | 11% |
| Potassium 30mg | 1% |
| Total Carbs 2.91g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.04g | 0% |
| Protein 2.31g | 4% |
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