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Ingredients
- 1 pkg. active dry yeast
- 1 c. lukewarm water
- 3-3 1/4 c. bread flour
- 1 teaspoon salt
- 1 T extra virgin olive oil
- Cornmeal for sprinkling
- 1/4 c. extra virgin olive oil
- 1 1/4 teaspoon dry rosemary
- 1 teaspoon dry sage
Directions
- Dissolve yeast in water. Put together 2 1/2 cups flour and the salt. Stir in yeast mix and the oil. Knead dough about 10 min, working in 1/2-3/4 cup more flour so which the dough is still soft but no longer sticky. Put dough in an oiled bowl, cover with plastic wrap and let rise till doubled in bulk, 45-60 min. Punch down dough. Cover and let rise again till doubled, 45-60 min. Punch down and let stand 10 min before shaping.Make dough. Oil a 10 x 15 inch jelly roll pan and sprinkle with cornmeal. Press dough into pan. Cover and let rise 30 min. Put together oil and herbs. Heat oven to 475 degrees. Tap dough all over with fingers for a dimpled top. Drizzle herb mix over dough. Bake till golden brown, about 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 6 servings | |
| Calories 348 | |
| Calories from Fat 97 | 28% |
| Total Fat 11.04g | 14% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 392mg | 16% |
| Potassium 99mg | 3% |
| Total Carbs 52.43g | 14% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.22g | 0% |
| Protein 9.02g | 14% |
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