Ingredients
2
to 2 1/2 cups Gold Medal™ all-purpose flour
1
tablespoon sugar
1 1/2
teaspoons salt
1
package regular active dry yeast (2 1/4 teaspoons)
1 1/4
cups very warm water (120°F to 130°F)
1
tablespoon olive oil
1
cup semolina flour
1
tablespoon chopped fresh rosemary leaves
1
tablespoon cornmeal
2
teaspoons olive oil
1
tablespoon chopped fresh rosemary leaves
1/2
teaspoon coarse (kosher or sea) salt
Preparation
In large bowl, mix 2 cups of the all-purpose flour, the sugar, table salt and yeast. Stir in warm water and 1 tablespoon olive oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
Stir in semolina flour and 1 tablespoon rosemary. Stir in additional all-purpose flour, 1 tablespoon at a time, until dough leaves side of bowl, flour is incorporated and dough in not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.
Line cookie sheet with cooking parchment paper. Sprinkle parchment with cornmeal. Place dough on lightly floured surface; turn dough to lightly coat with flour. With floured hands, shape dough into 6x4-inch oval by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size.
Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 400°F. Brush dough with 2 teaspoons olive oil; sprinkle with 1 tablespoon rosemary and sea salt. Slide dough and parchment paper from cookie sheet onto pizza stone.
Bake 20 to 25 minutes or until golden brown. Cool on cooling rack, about 1 hour.
