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I’m giving away my secret to my infamous rosemary bread: store-bought dough. Yep.
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).
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amersch on 12.1.2011
this was seriously SO easy. I don’t know why I never thought of this before but it was sooooo good! I tried Herbs de Provance on top and it was a perfect combo. The one thing I didn’t do which I will try next time is pressing the herbs into the bread. Unfortunately since I just sprinkled on top they didn’t really settle in and many fell off when I sliced it up. I will also be using it late this week to make calzones that I found on tasty kitchen. I will let you all know how the pairing goes.