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Italian Pizza Bread with Garlic and Rosemary Recipe

Italian Pizza Bread with Garlic and Rosemary Recipe - 10 slices


3/4 teaspoon active dry yeast

1 cup warm water (100o - 115oF)

2 1/2 cups unbleached flour

3/4 teaspoon salt

Dab of tub-style safflower margarine

5 cloves garlic, thinly sliced

1/3 cup fresh sprigs rosemary

2 teaspoons olive oil

1/4 teaspoon black pepper


Dissolve yeast in the cup of warm water. In a bowl, combine flour and 1/2 teaspoon of the salt, add dissolved yeast. Knead by hand or by machine until dough is smooth and elastic. Put dough in a bowl greased with safflower margarine, turning once to coat top. Cover and let rise in a warm place until double in size, about 1 1/2 hours.


Punch dough down. Put is back in bowl and let rise again until double in size, about 1 hour. Punch down. Roll dough out to 1/2 inch thickness. Transfer to nonstick pizza pan. Make indentations at frequent intervals over the surface of dough. Insert a slice of garlic and sprig of rosemary into each indentation. Drizzle olive oil over dough's surface and spread oil with hands to coat evenly. Sprinkle with remaining 1/4 teaspoon salt and pepper. Bake in a 400oF oven 20-25 minutes or until crust is cooked and golden brown (Bake on a pizza stone if available). Remove garlic and rosemary. Slice into wedges. Serve at once.

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