Ingredients

The following ingredients have 4 Servings
  • 1 ¼ cup milk
  • 1 tsp sugar
  • 1 tbsp active dry yeast
  • 2 ¾ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 ½ tsp dried rosemary (divided)
  • 1 tbsp Olive oil (Plus more for garnish)
  • 1/2 cup Parmigiano Reggiano (grated and divided)

Instruction

  • In a small bowl or cup, combine milk, yeast, and sugar. Allow to sit until it becomes foamy (5 to 10 minutes)
  • In a large bowl, stir together the flour, salt, garlic powder, oregano, thyme, 3/4 teaspoon of the rosemary, and 1/4 cup of the Parmesan Reggiano.
  • Mix in 1 tablespoon of olive oil and then add the milk-yeast mixture.
  • *Stir with a wooden spoon until the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
  • Place the dough in a lightly oiled large bowl, turning once to coat both sides. Cover with a damp cloth and let rise until it doubles in size (1 to 1-1/2 hours).
  • Punch down the dough and place it on a well-oiled rimmed baking sheet. Pat into a 1/2 inch thick rectangle or any shape to your liking (oval, square, or rectangle). Dimple the dough using your fingertips or a wooden spoon, pushing gently all over the surface of the dough.
  • Brush the top generously with olive oil. Sprinkle with the remaining 1/4 cup of parmesan cheese, remaining 3/4 teaspoon of rosemary, and sea salt. Allow dough to rest for 10 to 15 minutes.
  • Bake for 15 minutes or until golden brown in a preheated 450 °F oven with the rack set to the middle position.