-
1
In a small measuring cup or bowl (2 cup capacity) Add yeast and 1/4 teaspoon of the sugar.
-
2
Add hot water and gently pinch the yeast between fingers to dissolve.
-
3
Set aside.
-
4
In the bowl of your food processor or mixer (with dough hook), add flour, table salt, remaining tablespoon of sugar and rosemary.
-
5
Pulse once or twice to mix.
-
6
When yeast has started to get a little foamy: with mixer running, pour the liquid into dry ingredients being careful to get all the at in.
-
7
Add 3 tablespoons olive oil, continuing to mix until dough comes together in a ball.
-
8
Add a little more flour if necessary, but your dough should by very sticky.
-
9
Dump dough onto floured surface and knead until smooth and elastic- about 20 times.
-
10
Shape into ball and place into oiled bowl.
-
11
Cover loosely and leave in warm place for 75 minutes.
-
12
When dough has doubled in size, dump it out onto lightly floured surface and knead just a few times to deflate.
-
13
Do not over knead.
-
14
Divide dough in half and shape into two small loaves.
-
15
Place loaves on baking parchment.
-
16
Then press down and outward to flatten them to about one inch thickness.
-
17
Cover loosely with plastic wrap which has been sprayed with cooking oil spray, and set in a warm place until doubled in size - about 40 minutes.
-
18
Meanwhile, Preheat oven to 375.
-
19
When dough is ready and oven is hot, Remove plastic wrap, poke top of bread with fingers to create slight indentations.
-
20
Drizzle olive oil lightly and evenly over bread.
-
21
Sprinkle with kosher salt.
-
22
Slide parchment onto baking sheet, or preferably onto hot baking stone in oven.
-
23
Bake for 20-25 minutes, until golden brown.
