Prep: 15 minutes

Stand: 1 ½ hrs

Cook time: 12 minutes

Makes: 6 servings

1 pkg. (1/4 oz.) active dry yeast
¼ cup plus 1/3 cup warm water (divided)
½ tsp. honey
2 cups all-purpose flour (divided)
1 tbsp. Rosemary Olive Oil
1 tsp. minced fresh rosemary
½ tsp. salt

Topping:

1 tbsp. Rosemary Olive Oil
1 tsp. minced fresh rosemary
½ tsp.salt

In a small bowl, dissolve yeast in ¼ cup warm water and then stir in honey. Add ¼ cup flour and mix until almost smooth. Let stand 30 minutes or until bubbly.

Place remaining flour, remaining warm water, Rosemary Olive Oil, rosemary and salt in a food processor. Add yeast mixture. Process until the dough forms a ball. Process 1 additional minute to need the dough, pulsing as required.

Transfer to a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled. (about an hour)

Punch the dough down. Turn onto a slightly floured surface, patting into a large circle.

For topping, brush circle with Rosemary Oil and then sprinkle with rosemary and salt. Bake for 8-12 minutes or until golden brown. Slice and serve warm.