| A pizza like bread without typical toppings. |
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| 12 servings |
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[1]
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1 1/3
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cups
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water
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[2]
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4
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tablespoons
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extra virgin olive oil
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[3]
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4
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tablespoons
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sugar
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[4]
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1
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tablespoon
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salt
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[5]
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1
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tablespoon
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powdered milk
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[6]
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4
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cups
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bread flour
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[7]
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1
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tablespoon
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active dry yeast
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[8]
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2
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tablespoons
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fresh rosemary (chopped)
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[9]
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1
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teaspoon
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Italian seasonings mix
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[10]
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1
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can
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tomato paste (6 oz can)
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[11]
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1/2
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cup
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water
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[12]
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1/4
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cup
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extra virgin olive oil
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1. Combine ingredients [1] through [9] in mixer with dough hook, kneading 10 minutes.
2. Let rise 1 hour.
3. Knead 5 minutes, in mixer or by hand.
4. Similar to pizza dough, spread over lightly oiled sheet pan.
5. Make dimples with fingers, pressing firmly but not puncturing dough.
6. In small bowl, combine tomato paste, water and second portion of olive oil; mix until well blended.
7. Evenly coat dough with tomato mixture and next, with Parmesan cheese.
8. Let rise until double in size, at least 1 hour but longer if not in a warm environment.
9. Bake at 350°F until golden brown around the edges, approximately 15 minutes.
10. Let stand 10 minutes before cutting into 1 to 2 inch squares.
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