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“I made this recipe to bring to a family dinner and it went great with the lasagna my Dad made (squash and leek). The texture is really good and the fresh rosemary really comes through.”
2hrs 30mins
16 pieces

Ingredients Nutrition


  1. Place 4 tbsp of warm water in a bowl and sprinkle yeast over. Let sit for 5 minutes.
  2. In a large bowl, mix flour with salt and make a well in the center.
  3. Add chopped rosemary, 4 tbsp olive oil, yeast mixture, pepper and warm water.
  4. Gradually stir in flour until combined, the dough will be soft and sticky.
  5. Sprinkle work surface with flour (1/4 to 1/2 cup) and knead for 5-7 minutes or until the dough is smooth and elastic.
  6. Place in a well oiled bowl and cover with damp kitchen towel and let rise for 1 1/2 hours.
  7. Put dough on work surface and knock out air.
  8. Brush 15x10 inch cookie sheet with oil and transfer dough to pan. Flatten dough to fill pan evenly.
  9. Cover with damp kitchen towel and let rise 45 minutes or until puffed.
  10. Preheat oven to 400°F.
  11. Scatter a few rosemary leaves on top and with fingertips, poke the dough all over to make dimples. Pour 1 tbsp + 1 tsp olive oil all over dough and sprinkle with sea salt.
  12. Bake on top shelf for 15-20 minutes or until browned.

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