The combination of rosemary, olive oil and sea salt creates this mouth-watering pizza dough. This flavor combination was inspired by my favorite bagel, at a The Bagelry (located in Bellingham, WA). I can’t help but get hungry at the thought of them. This amazing combination of rosemary, sea salt and olive oil deserves to be captured in a pizza dough.
I am lucky enough to have a beautiful rosemary bush at my home, and this time of year it is very fragrant. That wonderful aroma filled my home during the dough and pizza making processes, a great benefit to using fresh rosemary. I do recommend making sure that it is finely chopped, to avoid any large pieces in your dough and to get that great flavor more consistently throughout the dough.
The combination of rosemary, olive oil and sea salt creates a mouth-watering pizza dough. Perfect foundation for your favorite pizza toppings.
- 1.5 teaspoon active dry yeast
- 1 cup warm water
- 1 Tablespoon granulated sugar
- 3 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1 Tablespoon fresh rosemary finely chopped
- 1/4 cup olive oil to mix into dough
- about 4 Tablespoons olive oil to brush on dough before baking
- 1/4-1/2 teaspoon sea salt to spring over olive oil, after rolling dough out
Add ingredients into bread machine (except the 4 Tablespoons of olive oil) in order as per machine's directions.
(I put the ingredients list in the order that works for my bread machine)
Run machine on dough setting.
Once machine is done, turn dough out onto work surface. Kneed dough 5-6 times.
Divide dough in half. Roll each half out to 1/8 inch thickness.
Brush each side of dough with additional olive oil (about 1 Tablespoon each side) and sprinkle evenly with sea salt (up to 1/8 teaspoon).
Bake dough at 425F for 10 minutes, preferably on pizza stone. Flip crust over, and add toppings. Bake for an additional 20 minutes.
You can find a complete alphabetical list of recipes at Complete List of KFO Recipes.
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