Easy Rosemary Bread

Preheat pizza stone in the oven to 425ºF (if you don’t have a pizza stone, preheat a pan you wish to use). If the dough is slightly tacky, dust the outside with a little flour. Using your fingertips, press down on the ball of dough so it slightly flattens, stretching it out to about 7-8″ in diameter (do NOT use a rolling pin, just your fingertips). There will be indentations all over the dough—this is okay!

Sprinkle a little cornmeal on the preheated stone, and carefully place the prepared dough on it. Brush a little olive oil on top of the dough and sprinkle on a pinch of coarse salt and a few dashes of rosemary. Close the oven door and allow to bake for 8-15 minutes or until golden and baked through (this may take longer if you do not use the pizza stone). Carefully slice and serve hot with olive oil and a balsamic reduction (or butter).