Yield: 6 Servings
2 1/2 cups bread flour
1 tablespoons dried rosemary leaves
2 teaspoons salt
1/2 tablespoons yeast
3 tablespoons olive oil
1 cup hot water
Mix 1 1/2 cups of the flour, the rosemary, salt, and yeast in a large bowl thoroughly. Add 3 tablespoons oil and the hot water. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.) Punch down dough. Brush 12-inch pizza pan or large cookie sheet with oil. Press dough in pizza pan or flatten into 12" circle on cookie sheet. Make depressions, with fingers about 2 inches apart, into dough. Brush with oil; sprinkle with pepper. Let rise uncovered in warm place 30 minutes.
Heat oven to 400 degrees. Bake 20 to 25 minutes or until golden brown. Brush with additional oil. Serve warm.
*If using quick-acting yeast, omit first rise. After kneading, cover dough and let rest 10 minutes. Press dough in pan and continue as directed.
High altitude directions (3500 to 6500 feet): Rising times may be slightly shorter.