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Rosemary-Parmesan Flat Bread
Makes 6 Servings
*1 lb. loaf frozen bread dough
*4 tbls. chopped fresh rosemary, divided
*3 tbls. extra-virgin olive oil, divided
*flour for surface
*1 cup Parmesan-Reggiano cheese, coarsly grated
1Place frozen dough in bowl, cover with a clean, dry cloth and let rise to double its size (5-8 hours).
2Add 4 tablespoons chopped rosemary, plus 1 tablespoon olive oil. Knead dough to incorporate rosemary. Cover with cloth and let dough stand for additional 4-8 hours.
3Turn dough out onto generously floured surface and press out to a 9 x 13 inch oval. Place dough onto an ungreased baking sheet. Brush dough with 1 tablespoon olive oil. Cover again with cloth and let dough rise for 30 minutes.
4Preheat oven to 425 degrees.
5Brush the top of the bread with remaining tablespoon olive oil. Using your fingertips, press all over the surface to create "dimples". Bake 10 minutes.
6Sprinkle bread with Parmesan-Reggiano cheese. Bake 7-10 minutes longer, until edges brown. Serve warm.