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by Vickilynn Haycraft
- 1 cup warm water
- 1 1/2 tsp SAF yeast
- 1 tsp honey
- 1 tsp sea salt
- 1 1/2 cup whole wheat flour (freshly ground)
- approx 1 1/2 – 2 cups more flour
- 3 T dried rosemary-crumbled
- 2 T extra virgin olive oil
- 3 cloves fesh garlic-minced (opt)
Place warm water, honey and yeast in a large mixing bowl. Stir to dissolve. Add 1 1/2 cup WW flour to make sticky dough. Cover and let sit 5 minutes. Stir in salt, rosemary and olive oil. Add enough additional flour until dough pulls away from the side of the bowl and sticks to itself. Knead 5-8 minutes by machine and 10 minutes by hand adding more flour if necessary until no longer sticky.
On an oiled surface, roll dough out to 10-12 inch flat circle (like a pizza crust, in fact you can use this as a pizza crust) Transfer to lightly oiled baking sheet. Brush top with 2 T olive oil, and garlic. Let rise uncovered for 10 minutes (no more). Bake at 400 for 25 minutes or until golden brown.
To serve slice in wedges or cut in half lengthwise.
About Vickilynn Parnes
