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Rosemary-Parmesan Flat Bread
Ingredients
| * | 1 lb. loaf frozen bread dough |
| * | 4 tbls. chopped fresh rosemary, divided |
| * | 3 tbls. extra-virgin olive oil, divided |
| * | flour for surface |
| * | 1 cup Parmesan-Reggiano cheese, coarsly grated |
Instructions
| 1 | Place frozen dough in bowl, cover with a clean, dry cloth and let rise to double its size (5-8 hours). |
| 2 | Add 4 tablespoons chopped rosemary, plus 1 tablespoon olive oil. Knead dough to incorporate rosemary. Cover with cloth and let dough stand for additional 4-8 hours. |
| 3 | Turn dough out onto generously floured surface and press out to a 9 x 13 inch oval. Place dough onto an ungreased baking sheet. Brush dough with 1 tablespoon olive oil. Cover again with cloth and let dough rise for 30 minutes. |
| 4 | Preheat oven to 425 degrees. |
| 5 | Brush the top of the bread with remaining tablespoon olive oil. Using your fingertips, press all over the surface to create "dimples". Bake 10 minutes. |
| 6 | Sprinkle bread with Parmesan-Reggiano cheese. Bake 7-10 minutes longer, until edges brown. Serve warm. |